b'monster eye asparagus tartINGREDIENTS DIRECTIONS 1 1/2 lb. Ayco asparagus1.Preheat oven to 400 degrees F.1 sheet puff pastry 2.Spread out thawed puff pastry sheet on2 cups gruyere, shredded parchment paper on a baking sheet. Use a1 tablespoon olive oil knife to score the pastry (about 1 inch in fromsalt and pepper the edge). Use a fork to pierce the inside4 slices provolone cheese - or rectangle roughly ever half inch.other white cheese 3.Bake for 15 minutes or until lightly golden.Capers or Candy Eyeballs4.Remove from oven and sprinkle with gruyerecheese. Alternate stalks back and forthPREP TIME: 15 MINUTES across the tart.COOK TIME: 35 MINUTES 5.Spray or brush with olive oil and season withSERVINGS: 4salt and pepper.6.Return to oven for 20 minutes.7.Use a small round cutter to cut out 8 smallrounds from the provolone slices.8.Allow to cool slightly. Place rounds in pairson the tart. Top with "eyeballs".'