Serve this beautiful, cheesy tart for lunch or brunch or as a first course for a dinner party. The parmesan crust is trouble-free and it can all be made a day ahead.

Crust:

1 cups all-purpose flour

1/4 cup finely grated parmesan cheese

1/4 teaspoon kosher salt

1/3 cup unsalted cold butter, cut into cubes

1/4 cup cold water

Filling:

12 spears asparagus, tough ends removed

1 tablespoon olive oil

12 thin slices pancetta

1 cup mascarpone

2 egg yolks

2 eggs

1 cup grated provolone

1 cup grated asiago cheese

1 tablespoon Dijon mustard

2 tablespoons chopped parsley

Salt and freshly ground pepper

Combine flour, parmesan and salt in the bowl of a food processor. Add butter and pulse until mixture resembles coarse crumbs. Drizzle in enough water so that pastry comes together in a smooth ball (you may need a bit more than a ½ cup). Cover with plastic wrap and refrigerate for 30 minutes.

Roll out pastry to fit a 9-inch tart pan, preferably with a removable bottom. Chill while you make filling.

Preheat oven to 375 F.

Bring a skillet of water to boil over high heat. Add asparagus and blanch for 1 minute or until partly cooked. Drain and refresh under cold water. Cut asparagus in half. Reserve.

Heat oil in a skillet over medium heat. Fry pancetta slices until crisp (about 2 minutes per side). Reserve. In a bowl, whisk together mascarpone, egg yolks, eggs and mustard. Stir in provolone, asiago and parsley. Season with salt and pepper to taste.

Place a layer of fried pancetta on top of crust. Spread egg and cheese mixture over top. Lay asparagus spears on top in a spoke pattern and press slightly into filling. Place tart pan on a metal baking sheet and bake on lower third of oven for 35 minutes or until filling is browned and puffed and pastry is golden. Serves 8.