Lightly spoon flour into a dry measuring cup; level with a knife.
Place flour and sugar in a food processor; pulse 3 times or until combined.
Add shortening; pulse 6 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined. Gently press mixture into a 6-inch circle on a lightly floured surface; roll dough into an 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray; fold edges under, and flute. Pierce bottom and sides of dough with a fork; bake at 450 for 10 minutes or until lightly browned. Cool on a wire rack.
Reduce oven temperature to 37
Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 3 minutes or until crisp-tender. Rinse asparagus under cold water; drain well. Arrange asparagus spokelike in prepared crust with tips toward inside of crust.
Combine milk, rind, juice, tarragon, salt, egg, and egg white; stir well with a whisk.
Pour over asparagus; sprinkle with cheese.
Bake at 375 for 30 minutes or until puffy and lightly browned.
