Asparagus Brunch Tart

1 Sheet of Frozen Puff Pastry defrosted
1/2 bunch asparagus, cut into 1” pieces
1/2 – 3/4 cup shredded Gruyere cheese
3-4 Alstede Farms eggs
Prepared Hollandaise Sauce
Chopped parsley leaves

Roll the sheet of puff pastry to a 10 x 10” square. Fold the edges of the pastry over about 1/2“
Place the pastry onto a parchment lined sheet.
Using a fork, pierce the pastry, place the sheet into the freezer for an hour or two.
Preheat the oven to 425, place the pastry into the oven to bake and lower the temperature to 400.
Bake the pastry for 20 minutes or until golden brown.
Remove from the oven.
Allow the pastry to cool. If the pastry has puffed up, gently press down. Lower the oven to 350.
While the pastry chills and bakes, clean and cut the asparagus. Steam or blanch until crisp tender. Drain. (Can be done a day or 2 ahead).
Heat a sauté pan with a little olive oil. Add the asparagus and allow to cook until fork tender. Set aside.
Prepare a pan to poach eggs and prepare hollandaise sauce, homemade or using a store-bought packet.
Sprinkle the crust with Gruyere cheese, top with asparagus.
Place the tart in the oven while you poach the eggs and warm the sauce. The cheese in the tart should melt 8-10 minutes.
Remove from the oven, top with eggs, spoon sauce over the eggs.
Sprinkle a little chopped parsley for garnish, cut into 3-4 squares or wedges. Serve.