Take the pastry and place it on a tart tray, with its baking paper. Boil the asparagus, drain and arrange them on the shortcrust pastry with the chopped cheese.
Beat the eggs with the mascarpone, Parmesan, a little lemon juice, salt and pepper. Mix everything together and pour over the shortcrust pastry.Bake for about 20-25 minutes in the oven at 200 degrees.
(4 people): 1 roll of shortcrust pastry, 300 g of asparagus, 100 g of fontina, 100 g of mascarpone, 50 g of grated parmesan, 3 eggs, lemon, salt, pepper, butter.