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1
To make the pastry dough: Place the flour in a large bowl, make a well in the center and add the butter, egg, milk and pinch of salt.
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2
Blend the ingredients inside the well with a fork; the butter should still be lumpy.
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3
Gradually start to pull the flour in from the sides.
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4
Once incorporated, turn the dough onto a floured working surface.
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5
Gently knead until the mixture forms a ball.
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6
Wrap in plastic, ad refrigerate for at least 1 hr.
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7
Preheat oven to 400 F.
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8
In a large pot of boiling water, add salt to taste.
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9
Place the asparagus into the pot and cook just until tender, about 5 minutes.
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10
Drain and place the asparagus into a bowl of ice cold water.
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11
When cool, drain.
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12
Make a roux by melting the butter in a small saucepan over medium heat.
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13
Add the flour and stir until dissolved.
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14
Remove from heat, and let cool.
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15
Cut off the asparagus tips and set aside.
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16
Trim the stems into 3/4 inch pieces and combine in a bowl with the ricotta, Parmigiano Reggiano, roux, and nutmeg.
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17
Season with salt and pepper.
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18
Mix in the beaten eggs.
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19
On a floured working surface, roll out 2/3 of the dough into an 11 inch round, 1/8 inch thickness.
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20
Line a9 inch tart tin with the dough.
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21
Trim the excess dough and prick the bottom with a fork.
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22
Spread the filling evenly over the dough and top with the asparagus tips.
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23
Roll out the remaining dough into a square, cut the sough into 1/4inch wide strips using a pastry wheel.
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24
Arrange the strips over top the filling in a lattice pattern.
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25
Bake for 25-30 minutes or until puffed and golden.
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26
Cool 10 minutes before serving.
