In a bowl, mix eggs and cream together and season with salt and pepper
Cut asparagus in half saving the tip ends to decorate the top
Slice the other ends into little rounds and mix in with eggs and cream mix
On your pastry lined tin, sprinkle a layer of cheese at the base, then the potatoes, then another layer of cheese, pour over the eggs and cream mix and finally arrange asparagus and dollop ricotta around the top