Asparagus & Shrimp Tart crispy and golden

- Peel the asparagus, cut into sections keeping only the first 2 thirds, plunge into boiling salted water for 15 to 20 minutes (depending on the thickness of the asparagus)
- Drain them, pass under ice-cold water
- Preheat the oven to 200° (th 6/7)
- Spread the pastry in a buttered mold, and prick the bottom with a fork.
- Beat the eggs and yolk with the cream, lobster bisque, pressed garlic and saffron. Salt and pepper.
- Pour half of the mixture into the tart.
- Arrange the asparagus and shrimp on top.
- Pour the rest of the mixture
- Cook for 25 minutes.
** You can, according to taste or preference, add herbs to the mixture: chervil, chives ...
** You can replace the shrimp with crab, tuna in natural juice ...