INGREDIENTS
1
pie crust
1 serving
flour
2 bunches
asparagus
5
spring onions
3 tbsp
olive oil
1 serving
kosher salt
1 tbsp
unsalted butter
8 oz
goat cheese
1/4 cup
crème fraîche
1/4 cup
heavy cream
1 tbsp
flat-leaf parsley
1 tbsp
fresh chives
2 tsp
fresh tarragon
3 larges
eggs