Asparagus Tart with Smoked Salmon – Anolon

Ingredients

• 1 cup All-Purpose Flour
• 1 teaspoon Dried Dill Weed
• 3/4 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper, coarsely ground
• 1 stick Unsalted Butter, cold, cut into 1/2-inch cubes
• 8 ounces Asparagus, cut into 2-inch pieces
• 2 teaspoons Extra Virgin Olive Oil
• Kosher Salt
• Black Pepper, freshly ground
• 1 tablespoon Dijon Mustard
• 4 ounces Smoked Salmon, thinly sliced, divided
• 1 cup Heavy Cream
• 2 Large Eggs