Asparagus Quiche

Sift the flour onto a work surface and form a well in the center. Add the eggs and salt to the well. Distribute the cold butter pieces into the flour and chop everything together with a large knife. Work everything into a smooth dough and wrap in foil. Cover and refrigerate for at least 1 hour.

Peel the lower third of the asparagus and remove the ends. Bring salted water to a boil and cook the asparagus for 6 minutes. Rinse with cold water in a colander and drain.

Preheat the oven to 200°C (fan: 180°C) (approximately 400°F). Grease the pan well. Roll out the dough on a floured surface and line the pan, leaving 4 cm (approximately 1 1/2 inch) extend beyond the edge. Pierce the dough several times with a fork. Cut parchment paper and place on the dough. Distribute the lentils on the paper. Blind bake the dough for 10 minutes. Remove the paper with the lentils.