Asparagus Quiche with Salad

For the crust: Mix together flour, butter, 1 egg, 1 egg yolk, 100 ml (approximately 1/4 cup plus 2 tablespoons) of water, butter and salt and knead to a smooth dough. Shape into a ball, wrap in plastic wrap and let rest in refrigerator about 30 minutes. 

For the filling: Rinse asparagus, peel only the lower ends and cut off the woody ends. Leave stalks whole or cut into pieces, as desired. Cook asparagus in boiling salted water for about 5 minutes. Remove from pot, rinse in cold water and drain.

Mix ricotta, cornstarch, remaining eggs and grated Parmesan in a bowl and season with salt, pepper and nutmeg. Fold in finely chopped arugula.

Roll out the dough to the size of the quiche dish. Grease the dish with olive oil and line with the dough. Arrange asparagus decoratively over dough, spread the ricotta mixture on top and bake in a preheated oven at 200°C (approximately 400°F), 30-40 minutes.

For the salad: Meanwhile, rinse the arugula and shake dry. Place onion strips, vinegar, oil and broth in a bowl, season with salt and pepper and mix well.

Arrange the arugula on 4 warmed plates and drizzle the dressing over salad.