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Prepare a medium heat fire (375F) in a wood-fired oven or cooker. Toss the risotto with 1 cup of the Asiago cheese. Heat 3 tablespoons of the olive oil in a 10-inch ovenproof skillet or clay casserole. Line the bottom and sides of the pan or dish with the risotto mixture and press to form a solid crust. Sprinkle with 1 tablespoon thyme leaves and coat with 1/2 cup of the cheese. Bake in the oven for 15 to 18 minutes, or until golden. Lightly toss the asparagus in olive oil and salt, then roast on a baking sheet in the oven until slightly browned, about 15 minutes. Slice the leeks crosswise into 1/4-inch slices and rinse well. Heat the remaining 2 tablespoons olive oil over medium heat in a skillet and saute the leeks until soft, about 7 minutes. Lightly salt and set aside. Line the baked crust with the remaining 2 tablespoons thyme leaves, the lemon zest, and sauteed leeks, and then arrange the asparagus in a starburst pattern. Lightly salt and add the pepper. Pour the eggs over the filling. Top with the remaining cheese and a fan of the thyme sprigs. Bake in the oven until the eggs are firm and the cheese has formed a golden brown crust, about 25 minutes. Remove from the oven and let stand for 10 to 15 minutes. Turn out by placing a cutting board over the top, then flip over to turn the tart onto the cutting board. Place a large plate over the top of the tart and flip over again so the asparagus side is on top. Cut into wedges and serve warm.
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Enameled cast iron saucier — risotto, polenta, cream sauces
Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Rounded bottom saucier — whisk into corners, polenta, custard
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Enameled cast iron saucier — risotto, polenta, cream sauces
Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Rounded bottom saucier — whisk into corners, polenta, custard