Mix the flour with grated Parmesan, thyme, salt, and pepper together.

Add diced (about 1-inch/2cm pieces), cold butter.

Rub the butter with the flour mixture, using your fingers or a stand mixer fitted with a paddle attachment, until the butter pieces are about pea-sized.

Add 1-2 tablespoons of very cold water and quickly knead (or mix) the dough until smooth ball forms.

Flatten the dough into a disc, wrap it in plastic foil and put in the fridge for 1 hour.

Wash the asparagus, cut off the woody ends (where the green color starts to fade to white). Peel 1/2 bottom of medium and thick asparagus spears with a vegetable peeler. Cook the asparagus for 2 minutes (I cooked it in a large frying pan that fit the asparagus nicely).

In a medium/large bowl whisk the milk, cream, lemon zest, thyme, and eggs together. Stir in grated on the large holes of a box grater cheese (if using Parmesan, grate it on the small holes).

Set the oven to 375°F/ 190°C / Gas Mark 5, no fan. If you have a convection oven (with fan) reduce the temperature by about 20° or follow the manufacturer‘s instructions.

Grease a 8-inch (20cm) square brownie pan with butter then line with parchment paper.

Roll out the crust on a piece of parchment paper or rolling mat until it fits in the pan. Line the pan with the crust, pressing it into all corners. The dough should cover the bottom and ca. 1 1/2 inch (3-4 cm) of the sides of the pan.

Prick the dough with a fork and place the second piece of parchment paper on top, fill to the top with dry beans/rice/chickpeas (or ceramic baking weights), pressing them into the corners and sides.

Bake the crust for 20 minutes, then remove the baking paper with the beans/rice and bake for another 10-15 minutes until golden.

Pour the filling into the baked crust. Put asparagus on top.

Bake for 30-35 minutes or until the filling is set, golden, and not jiggly in the middle.

Set aside to cool for 5-10 minutes, then cut into servings.

Enjoy!