Preheat oven to 200°C.
Grease and line a 20x30cm lamington pan with baking paper.
Bring a saucepan of water to the boil. Add the asparagus and cook for 1 minute then drain and rinse under cold water.
While the asparagus cooks, combine eggs, milk, parmesan, ricotta, half the thyme and season.
Pour into tin and top with asparagus. Change the direction the asparagus is placed so everyone gets all of the asparagus.
Place the tomatoes on a tray, drizzle with oil then scatter with remaining thyme and season with salt and pepper.
Place both trays in the oven and bake 25 minutes or until risen and cooked through.
Remove from the oven and slice up the tart. Place the tomatoes on the salad mix and toss to combine.
