Asparagus and Salmon Tart

4 ounces asparagus tips
salt and pepper
prepared piecrust dough for an 8-inch tart
8 ounces salmon, poached, skinned, boned and flaked
3 eggs
2/3 cup light cream
2 scallions, chopped

Trim the asparagus. Cook in boiling salted water for 3 minutes, or until tender. Drain and immediately run under cold water. Cut the stalks diagonally in half.

Preheat the oven to 400°F. Roll out the dough and use to line an 8-inch loose-bottomed tart pan. Prick the bottom with a fork and fill with a large piece of crumpled foil. Put on a baking sheet and bake for 15 minutes. Remove from the oven. Turn the temperature down to 350°F.

Remove and discard the foil. Lay the pieces of asparagus and the salmon in the tart shell. Mix the eggs and cream together, then stir in the onions and season. Pour over the salmon and asparagus and return the tart to the oven to bake for 35-40 minutes longer or until the top is golden and the filling is set. Serve warm or cool.

SERVES 4-6