Make Pastry: Combine flour and salt in a medium bowl. With a pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs. Add water 1 tablespoon at a time, tossing with a fork, just until mixture begins to hold together. Shape into a ball and flatten into a thick disk. Wrap well in plastic wrap and refrigerate 30 minutes or overnight.

On a lightly floured surface with a floured rolling pin, roll pastry to an 11-inch circle. Fit into a 9-1/2-inch tart pan with removable bottom; trim overhang to 1 inch and fold in, pressing against side of pan to form a high rim. (Or fit pastry into a 9-inch pie plate and flute edge.) Freeze 15 minutes.

Adjust oven rack to lower third of oven. Heat oven to 425 degree F. Line pastry with foil and fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans and continue baking 8 to 10 minutes or until deep golden. Cool on a wire rack.

Make filling: Reduce oven temperature to 350 degree F. Cut asparagus into 1-inch pieces. Bring a large skillet of water to boil over high heat. Add asparagus and 1/2 teaspoon salt; cook just until tender, 5 minutes. Drain, rinse and pat dry.

Spread asparagus in pastry. Crumble goat cheese and sprinkle over top. Place tart pan on a cookie sheet. Whisk together eggs, cream, parsley, tarragon, remaining 1/4 teaspoon salt, and the pepper in a medium bowl until combined. Pour over tart.

Bake tart on cookie sheet about 30 minutes or until filling is set. Cool on wire rack 15 minutes. Garnish with additional asparagus spears, if desired. Serve warm. Makes 8 servings.

Prepare, bake, and cool tart completely. Cover loosely with foil and refrigerate overnight. Unmold tart and place on a cookie sheet. Cut into 8 wedges. Cover loosely with foil and heat in a 400 degree F oven, 10 minutes. Uncover and heat 5 to 10 minutes more, until heated through. Garnish with additional blanched asparagus spears, if desired.