For the whole-grain asparagus cake, prepare a rather moist shortcrust pastry from the ingredients for the dough and then chill it for at least 1 hour.
Then roll out the dough, put it in a shallow baking dish and bake blind for 10 minutes. Clean the asparagus, cut into pieces and blanch in a little salted water.
Take them out and spread them on the pre-baked pastry together with the garlic and the spices.
Whisk the ingredients for the glaze well and pour over the vegetables. Bake the wholemeal asparagus cake for about 35 minutes.