Asparagus Gruyere Tart - cooking recipe

Ingredients

1 lb fresh asparagus (thinner spears are better)
1 sheet puff pastry (prerolled gives you the perfect size)
1 tablespoon Dijon mustard
3/4 cup shredded gruyere cheese
1/4 teaspoon fresh ground pepper

Preparation

Blanch asparagus (just till it turns bright green) and chill in ice water.
Unroll thawed puff pastry sheet on baking sheet.
Brush with mustard, leave a 1\" border.
Lay asparagus spears on pastry, alternate ends so each cut will get tips as well as the stem.
Sprinkle with cheese & pepper.
Beat 1 egg with 1 Tbsp of milk, brush border with the egg wash.
Bake at 450 for about 15 - 20 minutes, till puffed & pastry is browned.
Cut down the middle through the asparagus spears, then across to make 8 or 10 pieces.