ASPARAGUS GRUYERE TART

• 2 Bunches asparagus ( 1lb. Thin and trimmed
• 1 Pkg. All butter puff pastry, thawed
• 2 tbsp Dijon mustard
• 1 � cups Shredded Gruyere cheese
• � tsp coarsely cracked pepper
• 1 egg
• 1 tbsp milk

Line 2 rimless baking sheets with parchment paper or grease. Set aside.

In steamer or rack in saucepan. Cover and steam asparagus until tender crisp - 3 minutes. Chill in cold water; pat dry.

Unroll each pastry sheet onto prepared pan. Spread evenly with mustard, leaving 1 inch border. Arrange asparagus, side by side and alternating ends, on mustard, sprinkle with cheese and pepper.

In small bowl, beat egg with milk, lightly brush over pastry border. Bake in top and bottom third of 450o Oven, rotating and switching pans halfway through, until puffed and golden and cheese is bubbly, 18 minutes. Make ahead: set aside for up to 6 hours. Serve warm or cool. Makes 12 servings