Sausage and Asparagus Tart

Peel the bottom third of the green asparagus. Peel the white asparagus entirely. Blanch the white asparagus in simmering salted water for about 10 minutes, then add the green asparagus and cook for another 10-15 minutes until al dente. Rinse in cold water, drain well and cut into 2-3 cm (approximately 1 inch) long pieces.

Cut the sausages into slices.

Chop the chives holding some aside whole for garnish.

Peel the garlic and chop finely. Mix with the cream cheese, cream and eggs, mix in the asparagus, sausage and chives and season with salt, pepper and nutmeg. Pour the mixture into a buttered quiche dish and sprinkle with Parmesan. Bake in a preheated oven at 180°C (approximately 350°F) for about 40 minutes, until golden brown.