Asparagus and Shrimp Quiche

Defrost the dough at room temperature. Boil the asparagus in salted water for 5 minutes. Roll out the dough on a floured surface, forming a 11 in wide disk. Transfer the dough to a 9 in wide tart pan, creating a border of dough around the edge. Cover with waxed paper and fill the tart shell with dried beans. Bake in a 400 °F oven for 15 minutes. In the meanwhile, melt 2 tbsp of butter in a saucepan. Add the corn starch and stir until dissolved. Then dilute with a little hot broth and cook for 5 to 6 minutes, stirring constantly. Add salt and pepper, then remove from the heat. Add the egg yolks and sherry to the sauce. Pour half of the sauce into the tart shell. Arrange the asparagus on top, forming a star. Arrange the shrimp in between the asparagus stalks. Cover with the remaining sauce and bake for another 15 minutes.