Step 1

Preheat the oven to 400°F/205°C. Line a baking sheet with parchment paper and set aside.

Step 2

Drizzle olive oil over the asparagus, and season with salt and pepper.

Step 3

To make the cream mixture, in a bowl combine the cream cheese with garlic powder, salt, and pepper. Give it a quick mix so that everything is well combined.

Step 4

Unfold the thawed puff pastry on a lightly floured surface and roll into a 10 inch x 14-inch rectangle. Transfer to the prepared baking sheet, then using a sharp knife score the edges leaving a 1-inch border. Then using a fork, prick the puff pastry sheet.

Step 5

Spread the cream cheese mixture over the puff pastry sheet inside the border, then sprinkle with gruyere cheese.

Step 6

Top the cheese with the asparagus spears arranging them to be parallel with each other. Brush the border/edges with an egg wash.

Step 7

Bake for 20-25 minutes or until the puff pastry is puffed and lightly browned.

Step 8

Remove from the oven, cut into 6-8 squares, and serve warm or at room temperature.