for the crust:

1. To make the dough, pulse the flours, butter, sage, and salt in a food processor until it has the texture of a coarse meal. (I’m not intimidated by making pie crust, so I usually don’t bother with using the food processor – too many parts to wash, but in this case, it seemed like the best way to insure the sage was finely chopped and evenly distributed.)
2. While pulsing, slowly add ice water, using just enough for the dough to form a ball. Don’t overwork it.
3. Shape the dough into a 5 inch disk, wrap in plastic, and chill at least one hour.

for the filling:

1. Preheat oven to 375.
2. Roll out dough to fit your baking pan; I used a shallow 8 x 11 pan.
3. Place dough in pan, trim crust, I just cut it at the top of the pan, no fancy fluting or anything.
4. Mix the eggs, cream, salt, pepper, and cayenne, and pour into crust.
5. Sprinkle with cheeses.
6. Remove the woody ends of the asparagus by holding the bottom and middle of the stalk and snapping.
7. Add asparagus to the pan, lining it up side by side.
8. Bake for approximately 25 minutes.
9. Allow to set up for 10 minutes before slicing.