u003cmeta charset=u0022utf-8u0022/u003eBuy super fresh asparagus to begin with and use it promptly. I have attempted asparagus numerous times in quiches and tarts and no matter what, they look a little shriveled when the tart is fully baked. It's the nature of asparagus. Tarts and quiches have to bake for almost 40 minutes so the asparagus won't look like it's been freshly blanched in salted water.