Dough: 125g flour, 60g unsalted butter, 50g walnuts, crushed, 2 tablespoons cold water.
Filling: 16 spear asparagus, 100-125g Roquefort cheese, 142ml cooking cream, 2 eggs, pepper.
Preparation:
Preheat oven to 450°F. Place the flour in a bowl, add butter and mix well. Add walnuts and 2 tablespoons of cold water and mix the dough. Roll it into a ball. Arrange dough in a tart pan with removable bottom. Pierce dough all over with fork. Put in the refrigerator for 15 minutes and then bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375°F. Cook asparagus in salted water until just crisp-tender, about 4 minutes. Drain well and arrange asparagus and the Roquefort cheese over the crust. Whisk the cream with the eggs slightly, then add pepper and stir. Pour mixture over asparagus and cheese. Bake 15-20 minutes or until golden brown. Bake until tart puffs and top browns, about 25 minutes. Remove the tart from the oven and let them cool for 5-10 minutes. You can serve hot or cold.
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