1 sheet puff pastry (thawed according to the packages directions)
2 tablespoons honey dijon mustard
2 cups gruyere (grated)
1 pound asparagus
salt and pepper
1 tablespoon extra virgin olive oil
Roll the puff pastry out to a 16x10 inch rectangle. Score a line around the puff pastry 1 inch from the edge. Brush the mustard around the inside of the cut. Sprinkle the cheese over the mustard. Arrange the asparagus in a single layer over the cheese. Season with salt and pepper to taste. Brush the outside inch of the pastry with the olive oil. Bake in a preheated 400F oven until the asparagus is tender and the pastry is golden brown, about 15-25 minutes.