4 ounces goat cheese
1 egg yolk
2 tablespoons chives, minced
Salt and pepper
8 ounces puff pastry, frozen is fine
8 ounces thin asparagus, or thick asparagus cut in half the long way
1 ounce (about 3 tablespoons) grated Parmigiano-Reggiano
Preheat oven to 425℉.
Combine the goat cheese, egg yolk, chives, a pinch of salt, and a few grinds of pepper.
Roll the pastry out into an 8-inch by 10-inch rectangle. Lay the pastry onto a baking sheet and prick with a fork. Spread evenly with the goat cheese mixture, leaving a 1-inch border. Lay the asparagus onto the cheese in a single layer and sprinkle with the cheese. Fold the pastry up and over the tart.
Bake for 20 minutes, until pastry is golden brown.