Preheat the oven grill to high and move the top rack to 10 to 15cm from the grill. Line a baking dish with greaseproof paper.
Place the asparagus in a bowl and toss with oil and salt. Spread on the prepared baking dish and grill until browned, 5 to 6 minutes, turning it a couple of times.
For the base:
Preheat the oven to 180 C / Gas 4. Grease and line a 23 or 25cm tart tin with parchment paper.
Mix the 2 flours in a bowl. Using a grater with large holes, grate the frozen butter into the bowl. Add salt and ice water and work quickly to form a sticky ball.
Roll out the mixture to disk and line the bottom and sides of the tin. Cover with a foil, and spread some uncooked beans.
Blind bake for 15 minutes. Remove the foil and the beans and bake for 10 minutes longer. Remove from oven.
Bring the oven to 200 C / Gas 6.
For the filling
In a bowl mix goats cheese and ricotta and work well with a fork until creamy. Add eggs, salt, pepper, terragon, lemon juice and fennel fronds.. Mix well then pour on the base. Add the asparagus on top.
Bake in the preheated oven unti the filling is set, 20 to 25 minutes. Remove from oven and cool 10 minutes before serving. Serve hot or room temperature.