Preheat the oven to 425 degrees F (220 degrees C).
First, prepare the
Asparagus (1 bunch)
. Snap the tough ends off the asparagus and discard. Bring a medium pot of water, big enough to hold all of the asparagus, to a boil. Have the ice-bath next to the stove.
Add the asparagus to the boiling water and cook until al dente and bright green, about 2-3 minutes. Immediately transfer to the ice-water to shock. Remove and set aside until needed.
Puff Pastry (2 sheets)
on a baking sheet that's been covered with parchment paper. Fold over the edges of the dough to make a 1/2-inch crease and seal with the spikes of a fork. Using the fork, poke holes 6-7 times on the bottom of the puff pastry.
Bake for 10-12 minutes, until the dough starts to brown and becomes flaky. If it puffs up too much, use the back of a wooden spoon to carefully deflate. Set aside until needed.
While that is baking, heat
Olive Oil (1 Tbsp)
in a small saute pan over medium heat. Add the
Garlic (2 cloves)
Crushed Red Pepper Flakes (to taste)
and saute until fragrant and the onion is soft, about 2 minutes. Set the onion mix aside and clean the pan.
Return the pan to the stove, keeping the heat to medium. Melt the
Butter (2 1/2 Tbsp)
. Add the
All-Purpose Flour (1/4 cup)
and mix with a wooden spoon until incorporated. This is your roux. Cook 2 minutes, until you no longer smell flour and only smell butter.
Slowly whisk in the
Milk (2 cups)
. Keep whisking to avoid any lumps. Bring the heat to medium-high and stir until milk thickens. When ready, the bechamel will coat the back of a spoon without running. This will take 4-5 minutes.
Strain the bechamel and discard the lumps left behind. Stir in
Pecorino Romano Cheese (3/4 cup)
and the onion and garlic mix and stir until cheese is melted.
Add sprinkles at a time of
Ground Black Pepper (to taste)
and keep tasting and adjusting as needed. Add, taste, and adjust
Garlic Salt (to taste)
Evenly spread a ladle full of cheese sauce into the tart as if it were a pizza. Arrange asparagus slices onto the tart, then sprinkle with the remaining
Olive Oil (1 Tbsp)
Pecorino Romano Cheese (1/4 cup)
Bake for 12 minutes until asparagus is roasted, cheese is melted, and the pastry is golden brown.