This delicious tart, is ridiculously tasty, albeit hard to say. For those of you whom are simply less elite, don't feel bad that you perhaps have never tasted "gruyere"for it is of the gods (also I hadn't either). Alas, the damned Martha Stewart made it look so darn yummy, so I had to try. So be bold, be brave, (not cheap) and indulge your taste buds-I dare you.
See the recipe above. Simply add a dabble of this, and tad bit of that: I chose to add in some walnuts, and a whole lemon to the olive oil dressing to give it that extra jazz. Plus, but of course some lemon-pepper and garlic powder. You'll need two puff pastry sheets, and remember to thaw them out well in advance for best results. If you forget however, a quick thaw trick without jeopardizing the goods is to simply place the puff pastry on the top of the oven while it is heating up, flipping every so often. 
The recipe ended up calling for two bunches of asparagus, the whole thing of puff pastry and way too much cheese. Let's be honest..gruyere cheese is expensive, so I used half of what the recipe called for.
Instead, I supplemented the "nut-rich flavored cheese" with the walnuts to still keep intact that taste of the 1% ;)
Once the puff pastry is thawed, unfold onto floured cookie sheet, painting with water on any cracks (ass above). Then swoop a fork and poke little holes half an inch from the perimeter, this will allow for good aeration.
Cook the puff at 400 degrees for 15 minutes or until the puff is puffed and looking a bit golden. Meanwhile trim the ends of the asparagus and prep the olive oil and lemon dressing. Plus grate the cheese and cut the walnuts up.
Broadcast the cheese over the puff, then alternating from head to toe of the asparagus lay the guys as close together as possible. Sprinkle with the dressing, the garlic powder and nuts. Then plop in the oven and cook for approximately 25 - 30 minutes at 400 until the smells dry all into the kitchen, it shouldn't take too long ;)
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