Pecorino Romano and Parmesan Asparagus Tart

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.

Lay the 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 Shallot (1), Garlic (2 cloves), and 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 (8 tsp). Add the All-Purpose Flour (4 Tbsp) 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) as needed.

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) and Pecorino Romano Cheese (4 Tbsp).

Bake for 12 minutes until asparagus is roasted, cheese is melted, and the pastry is golden brown.

Serve and enjoy!