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Spring Asparagus Tart

Ingredients

1 package frozen puff pastry (Preferably Dufour)
1/2 bunch asparagus, about 15 pieces, sliced in half lengthwise
2 tablespoons extra-virgin olive oil, to taste
1 egg, beaten for egg wash
Salt, to taste
Freshly ground pepper, to taste
1 ounce aged Cheddar cheese

Directions
1. Two to 3 hours before baking, defrost the puff pastry in the refrigerator. Alternately, defrost at room temperature for 1 to 2 hours.
2. Preheat the oven to 375 degrees F.
3. Dust a work surface with flour and lay the dough flat on the surface. Dust the top with flour and roll with a floured rolling pin to make a uniform shape. Trim 1-inch borders from the edge of the dough and set the strips aside.
4. Brush the edges of the dough with the egg wash and place the strips on top of the egg wash. Press down lightly to seal the dough together.
5. Transfer the dough to a baking sheet lined with parchment paper.
6. Place the halved asparagus spears in a medium bowl. Toss the asparagus with the 2 tablespoons olive oil and season with salt and freshly ground pepper.
7. Prick the dough lightly all over with a fork. Do not pierce the dough all the way through. Then, on the edges of the dough, press the tines of the fork down on the raised strips to make diagonal slashes.
8. Brush the raised strips of dough with egg wash.
9. Lay the asparagus spears lengthwise in the center portion of the dough. Season again with salt and freshly ground pepper.
10. Bake for 30-35 minutes, or until the dough is hard and well-cooked.
11. Remove from the oven and place on a wire cooling rack. Slice strips of the cheese with a vegetable peeler and place on the tart to let melt. Serve hot!