Method

• 1.
  For the pastry, place the butter and flour in a bowl and rub together with your fingertips until it resembles coarse breadcrumbs. Add the milk and a pinch of salt, and knead until the dough just comes together. Enclose in plastic wrap and chill for 30 minutes.

• 2.
  Preheat oven to 180°C. Grease a 5cm-deep, 23cm, 1.5L (6-cup-capacity) pie dish.
• 3.
  On a clean work surface lightly dusted with flour, roll out pastry to fit pie dish. Carefully transfer pastry to dish and use to line base and sides, allowing any excess pastry to overhang sides. Chill for 15 minutes, then remove from the refrigerator and trim excess pastry. Prick the base with a fork.
• 4.
  Place the dish on a baking tray. Line the pastry with baking paper and fill with baking weights. Bake for 12-15 minutes or until the edges of the pastry begin to turn golden. Remove the baking weights and baking paper and return pastry to the oven for a further 6-8 minutes or until base is light golden and dry to the touch. Set aside to cool.
• 5.
  To make the filling, heat oil in a frypan over medium-low heat. Add the onion and a pinch of salt, and cook, stirring occasionally, for 10 minutes or until onion is softened but not browned. Increase heat to high and add the asparagus and wine. Cook, stirring occasionally, for 3 minutes or until asparagus is just tender. Set aside to cool.
• 6.
  When cool, combine the asparagus mixture, herbs, parmesan and eggs in a bowl, then pour into pastry shell. Bake for 30 minutes or until centre is just set with a slight wobble.
• 7.
  Remove from oven and stand for 15 minutes to firm up before removing from dish. Serve warm or cold.