Allow frozen puff pastry to thaw and come to room temperature, about 30 minutes.
Preheat oven to 400 degrees. On a lightly floured surface, roll the puff pastry into a rectangle.
Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges around the perimeter of the dough. With a fork, pierce dough in several places inside the scoring mark to prevent middle from puffing. Pre-bake until slightly golden, about 10 minutes.
While pastry is baking, wash then trim the ends of the asparagus to fit the pastry. These will be lined crosswise inside the tart.
Remove pastry from oven and sprinkle middle of the pastry with preferred cheese (we particularly enjoy Gruyere). Alternating ends and tips, arrange asparagus in a single layer over the cheese. Brush or spray with olive oil then season with salt and pepper. Return tart to oven and bake until asparagus is tender, about 20 to 25 minutes.
Remove from oven and cut into 6 slices. Serve warm and enjoy!
