You will need:
- 10 stalks of white or green asparagus
- 1 package puff pastry
- 200 ml creme fraiche + 1 tsp Dijon mustard, and 1/2 tsp kosher salt and pepper, mixed together
- 1 1/2 cups grated Gruyere or other Swiss cheese
- Olive oil for drizzling
Prepare your asparagus. Lop the woody inch off of the bottom of each spear. If using white asparagus, be sure to peel the entire stalk. I cut the asparagus in half lengthwise, and then set aside.