Brisée with asparagus

• 200 g flour
• 100 g starch
• 180 g butter
• 14 g of sugar
• 2 eggs
• salt and pepper to taste

INGREDIENTS (for the filling)

• green-white-purple asparagus (or the quality you have available)
• eggs (1 for the filling and a variable number of others if you serve it with eggs).
• 250 g of ricotta
• 1 shallot
• extra virgin olive oil
• salt
• pepper

• For the shortcrust pastry
• In a bowl or in a stand mixer, work the softened butter with the flour and starch. Separately, mix the eggs with the salt and sugar. Add the flour crumbs and pepper. Work the ingredients for a short time, just to compact them. Wrap in cling film and place in the refrigerator for at least 2 hours or overnight. Roll out and place in a greased mold or lined with baking paper.
• For the filling:
• clean the asparagus: remove the end part of the stem and the woody or hard part. Cut off the tips and cook them for 2 minutes in steam (or salted water). Drain and set aside.
• Blanch the other part of the stem and then sauté it in a pan with a little extra virgin olive oil and sliced ​​shallot. Add salt and pepper. Blend everything.
• Drain the ricotta, add an egg, salt, pepper and mix with the asparagus puree. Always taste to adjust the flavor. You can also add grated parmesan.
• Pour the mixture into the brisèe shell and bake at 180° for approximately 30 minutes, until the brisèe has golden edges.
• Remove from the oven and distribute the asparagus tips on the surface. Brush with butter or extra virgin olive oil. Bake for 5 minutes.
• In the meantime, cook some fried eggs. Remove the brisèe from the oven and serve with the hot eggs and the fondant yolk.
• If you want to get heart-shaped eggs, cook them using a cookie cutter (grease the inside edge and they will come off easily).