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2 lbs Asparagus, trimmed
1 (450 gm) package Puff Pastry, all-Butter, thawed
2 Tablespoons Dijon Mustard
1 1/2 cups Gruyere Cheese, shredded
1/2 teaspoon Black Pepper, freshly ground
1 Egg
1 Tablespoon Milk
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Line 2 baking sheets with parchment paper or grease well. Steam asparagus in a steamer or on a rack in a skillet until tender-crisp, takes about 3 minutes. Immediately remove from pan and chill in cold water to stop cooking; pat dry and set aside. Roll out each pastry sheet to fit the baking sheet, place on prepared pans. Spread evenly with mustard, leaving 1 inch border around the edges. Arrange asparagus, side by side and alternating ends, on the mustard; sprinkle with cheese and pepper. In a small bowl, beat egg with milk; lightly brush over the pastry border. Bake in oven, rotating pans halfway through, until puffed and golden. Cheese should be bubbly in about 18 minutes. To serve: cut each tart into 6 pieces, serve warm or cold.
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