Buttery Asparagus Cheese Squares

This flaky asparagus cheese tart turns basic components into a fancy dish that's ideal for morning gatherings, quick meals, or an upscale starter when you have guests. The crispy pastry base creates the best backdrop for fresh spring asparagus and flavorful cheese.

I whipped up this tart for the first time at a springtime outdoor party and it was gone in seconds. The mix of buttery crust, gooey cheese, and tender asparagus has become my favorite quick fix when I need something that seems fancy but doesn't take much effort.

What You'll Need

• Puff Pastry: Pre-made sheets cut down on prep time but still give you that amazing layered crunch
• Gruyere cheese: Brings a rich earthiness that melts perfectly
• Parmesan cheese: Delivers a tangy kick that works great with the mild asparagus
• Fresh asparagus: Thinner spears work better since they cook faster and more evenly
• Olive oil: Gets the asparagus nicely browned while adding some good fat
• Kosher salt: Lifts all the flavors without being too much
• Black pepper: Go with freshly ground for the tastiest results
• Pea shoots: Add a bright spring touch that makes the dish look extra fancy
• Lemon: The juice and zest add brightness and cut through the rich elements

Cooking Method

Heat Your Oven:

Get your oven going at 400 degrees F. This heat will make the pastry bottom nice and crisp while cooking the asparagus just right. Put your rack in the middle position.

Get the Pastry Ready:

Let your puff pastry thaw in the fridge overnight for best results, or on the counter for about an hour on some parchment paper if you're in a rush. It should feel flexible but still cool. Just lightly roll it to smooth out the fold marks without working the dough too much.

Fix the Asparagus:

Snip about an inch from the bottom of each asparagus stalk to get rid of the tough parts. If you've got thicker stalks, try lightly peeling the bottom third. Lay them out to make sure they'll fit nicely on your pastry.

Put It All Together:

Move the puff pastry with its parchment paper onto a baking sheet. Scatter half the cheese mix evenly over the pastry, leaving a little edge around the outside so it can puff up. Line up the asparagus in tidy rows on the cheese. You can point all the tips the same way for a nicer look. Sprinkle the rest of the cheese over everything, making sure to get some between the asparagus pieces. Drizzle some olive oil over it all to help the cheese get that nice golden color.

Bake It Just Right:

Stick the tart in your hot oven and cook for 20 minutes. Look for three things: the pastry should be golden and puffy at the edges, the asparagus should look slightly browned, and the cheese should be fully melted with some darker spots.

Final Touches:

Pull it from the oven and right away sprinkle with salt and fresh pepper. Scatter lemon zest across the top and add a small squeeze of lemon juice. Top with fresh pea shoots just before you serve it so they stay crisp. Cut into squares or rectangles with a sharp knife depending on how you want to serve it.

Pin it

The best thing about making this tart is seeing how impressed everyone gets over something so easy. The puff pastry does most of the work. I made this for a friend's baby shower once and someone asked which fancy shop I bought it from. Those golden crispy edges next to the bright green asparagus make it look like you spent hours in the kitchen when you didn't.

Picking Perfect Asparagus

How thick your asparagus is really matters for this tart. Super skinny spears are best because they get tender in the same time it takes the pastry to cook. If you can only find thick stalks, dunk them in boiling water for 2 minutes first, then dry them before adding to your tart. When shopping, look for bunches with tight, closed tips which shows they're fresh. The stalks should feel firm, not bendy, and the cut ends should look damp rather than dried out and woody.

Prep Ahead Tricks

You can get this tart ready up to 4 hours before you need to bake it. Just put everything together, keep it in the fridge, and pop it in the oven right before serving. If you need longer, get all your ingredients ready separately. Your pastry can thaw and stay wrapped in the fridge overnight. Grate your cheeses and keep them in sealed containers. Stand your trimmed asparagus upright in a glass with a bit of water, loosely covered with a plastic bag in the fridge, and they'll stay fresh for up to 2 days.

Different Season Options

While asparagus makes this the perfect spring tart, you can switch things up all year. In summer, try thin slices of zucchini or yellow squash instead. Fall is great for thin slices of butternut squash with some sage. Winter versions work really well with sweet caramelized onions and thin potato slices. Keep using the same cheese mix no matter what veggie you choose as it creates the perfect flavor base for any season.

Pin it

This tart is your secret weapon for a stress-free fancy meal. Savor each buttery, cheesy, asparagus-loaded bite!

Frequently Asked Questions

→ Can I make this asparagus cheese square ahead of time?

You can get the ingredients ready early, but it's best to put everything together and bake right before you plan to eat. The puff pastry can sit in your fridge after thawing. If you need to make it earlier, you can bake it up to 4 hours before and warm it back up at 350°F for about 10 minutes until it's hot again.

→ What can I use instead of Gruyere cheese?

If you can't find Gruyere, grab some Swiss cheese - it has that same nutty taste. Other good options are Emmental, Jarlsberg, or even white cheddar. Just make sure you pick a cheese that gets all melty and tastes rich.

→ How do I tell when my asparagus square is fully baked?

Your square is ready when the pastry has puffed up big and turned golden brown on the edges, usually after about 20 minutes at 400°F. The cheese should be completely melted and starting to bubble, and you should be able to easily stick a fork through the tender asparagus.

→ What foods go well with this asparagus square?

This tasty square works as a starter, side, or light main dish. For a full meal, add a simple green salad with dressing, a small bowl of soup, or some prosciutto and fresh fruit on the side. For breakfast or brunch, it's great next to some fluffy scrambled eggs or a veggie frittata.

→ Can I cook this with thick asparagus stalks?

Sure, thick asparagus works too, but you might need to cook it a bit differently. For those chunky stalks, try dropping them in boiling water for 2 minutes then dunking them in ice water. Dry them off before placing on the pastry. This helps them cook through while baking without burning your pastry.

→ How do I save leftover asparagus squares?

Keep any leftovers in a sealed container in your fridge for up to 2 days. Warm them back up in a 350°F oven for 8-10 minutes to get some crispness back in the pastry. You can microwave them too, but the pastry will turn soggy instead of crispy.