Step 1

Thaw Puff Pastry at room temperature for 40-45 minutes.

Step 2

Preheat oven to 400 degrees F. Line a half sheet baking pan with parchment paper. set aside.

Step 3

Flour the surface and unfold the Puff Pastry. Roll using a rolling pin into a rectangle approximately 10x15 inches.

Step 4

Use a paring knife and make a 1-inch border around the puff pastry. Take a fork and piece the center leaving 1-inch border on the side.

Step 5

Transfer to a half sheet baking pan lined with parchment paper.

Step 6

In a medium sized mixing bowl combine Gruyere Cheese, Shredded Parmesan Cheese, and just a couple of tablespoons of Heavy Cream. Stir well and make sure it is spreadable.

Step 7

Use the back of your spoon or a knife to schmear the sauce on the puff pastry leaving out 1-inch border on the sides.

Step 8

Arrange the asparagus in a row. Drizzle Olive Oil thinly, sprinkle a pinch of salt and some freshly ground black pepper.

Step 9

Use a pastry brush to brush the sides with egg wash. To make egg wash just combine one egg with a tablespoon of heavy cream or milk or plain water.

Step 10

Place it in a preheated oven at 400 degrees F for 20-22 minutes. Transfer to a wire rack and allow it to cool down for about 10-15 minutes.

Step 11

Serve with a fresh green salad and enjoy.