Knead flour, butter, egg yolk, water and salt into a smooth shortcrust pastry.
Wrap in plastic wrap and chill in the refrigerator for about 1 hour.
Cook the asparagus in boiling salted water. Brush a square tart pan with a little butter and dust with a little flour.
Roll out the shortcrust pastry thinly on a floured work surface and line the dish with it. Then prick the dough several times with a fork. Bake in the preheated oven at 180°C for about 10 minutes. Whisk the cream and eggs together and season with salt, pepper and nutmeg.
Wash the wild garlic, shake it out and chop it coarsely – then spread it on the pre-baked pastry. Place the asparagus on top and top up with the cream and egg mixture to the edges.
Place the tart back in the hot oven and bake this time for about 30 minutes.
Then serve sprinkled with freshly shaved Parmesan.