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1
Prepare a medium heat fire (375F) in a wood-fired oven or cooker.
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2
Toss the risotto with 1 cup of the Asiago cheese.
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3
Heat 3 tablespoons of the olive oil in a 10-inch ovenproof skillet or clay casserole.
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4
Line the bottom and sides of the pan or dish with the risotto mixture and press to form a solid crust.
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5
Sprinkle with 1 tablespoon thyme leaves and coat with 1/2 cup of the cheese.
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6
Bake in the oven for 15 to 18 minutes, or until golden.
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7
Lightly toss the asparagus in olive oil and salt, then roast on a baking sheet in the oven until slightly browned, about 15 minutes.
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8
Slice the leeks crosswise into 1/4-inch slices and rinse well.
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9
Heat the remaining 2 tablespoons olive oil over medium heat in a skillet and saute the leeks until soft, about 7 minutes.
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10
Lightly salt and set aside.
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11
Line the baked crust with the remaining 2 tablespoons thyme leaves, the lemon zest, and sauteed leeks, and then arrange the asparagus in a starburst pattern.
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12
Lightly salt and add the pepper.
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13
Pour the eggs over the filling.
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14
Top with the remaining cheese and a fan of the thyme sprigs.
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15
Bake in the oven until the eggs are firm and the cheese has formed a golden brown crust, about 25 minutes.
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16
Remove from the oven and let stand for 10 to 15 minutes.
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17
Turn out by placing a cutting board over the top, then flip over to turn the tart onto the cutting board.
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18
Place a large plate over the top of the tart and flip over again so the asparagus side is on top.
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19
Cut into wedges and serve warm.
