Puff pastry from the freezer, asparagus, parmesan and Jarlsberg from the fridge. Sounds good, no?
1. Roll out the pastry to about 16x10". Mine was a little dried out at the folds, a little sticky in other places, and didn't want to roll out nicely. It also didn't want to unglue itself from the cutting board.
2. Place pastry on a baking tray. Score the edges so they'll puff up, and you'll end up with a baskety thing. Bake for 10-15 minutes at 400. I stopped at 10 minutes because it was getting too brown. And the scored edges = baskety thing? Maybe in some kitchens, but not mine.
3. Sprinkle the pastry with grated cheese, lay the asparagus on top, drizzle with olive oil, s&p. Bake for 20-25 minutes. I suggest covering your non-baskety thing edges with foil after about 10 minutes, otherwise they'll overbrown and get all burnt-tasting. I didn't realize this until about 18 minutes had passed.
4. Sprinkle with a little more parmesan. Cut into squares and eat. But if yours turned out like mine, cut off those dumb edges and toss 'em to the dogs.