Asparagus Tart (Marsha)

1 Pie Crust, room temperature
1 tsp flour
14 ounces asparagus trimmed to 3 inches long
2/3 cup half and half
2 eggs
½ cup freshly grated Parmesan (about 4 ounces)
1 TBS chopped fresh tarragon or 1 tsp dried
½ tsp salt
Preheat oven to 450 degrees.

1. Arrange pie crust in 9 inch diameter tart pan with removable bottom. Press into pan and fold excess dough border to make double-thick sides. Pierce dough all over with fork. Bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375 degrees.
2. Cook asparagus in pot of boiling salted water until just crisp-tender, about 4 minutes. Drain.
3. Mix half and half, eggs, cheese, tarragon and salt in bowl. Season with pepper.
4. Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends meeting in center. Pour custard over.
5. Bake until tart puffs and top browns, about 35 minutes. Cool slightly.