CHEF Bernie Guzman'S STOCKTON ASPARAGUS TART

 Keep it simple in the morning, easy pantry and delicious. Always take the help when you can get it. Use a “readymade” pie crust. I always make the tart crust, bacon and filling 1 day ahead- IN THE MORNING, combine and bake- no mess, breakfast in less than 40 minutes. 
Ingredients 
1 - Ready Pie Crust – cooled to slight room temperature 
1- teaspoon flour 8- Asparagus spears, each cut - 3 inches long 
2/3 - cup ½ & ½ 3 -eggs-lightly beaten 
1- cup fresh grated medium cheddar cheese 
1 - teaspoon dried parsley flakes-minced ( rubbed in hand, back & forth) 
1/2 teaspoon salt fresh ground black pepper to taste – ( I use a lot) 
1-lbs.- bacon – cooked, drained, cooled and chopped to a small dice. Preheat oven - 425 degrees 

Roll out dough, Press out any cracks and lightly rub with flour. Pierce dough, all over the bottom of dough with fork – evenly. (Docking) Coat tart pan lightly with butter spray - (I used a dark non-stick, but continued to spray) Arrange dough, flour side down, in 9-inch-diameter tart pan w/ removable bottom. Press dough gently into pan. Fold excess dough over border of sides- remove excess dough. Bake - 10 minutes. Cool on rack. Reduce oven temperature to 375°F. Bring a pot of salted water-to boil –add asparagus – remove after 3 minutes. Drain and dry on paper towels. In a bowl-combine last 8 items. –mix thoroughly. Pour custard slowly over top of cooled pie crust. Arrange asparagus in “spoke-of-wheel” style on top of filling. Asparagus tips facing OUT, ends meeting in the center. Bake – 35 minutes - Top brown and puffs up. Cool 15 minutes before slicing. *Serve with a side of HOLLANDAISE SAUCE, drizzled on top.