• 1 pound asparagus, trimmed
  • 1 Sheet frozen puff pastry, thawed
  • ½ cup all-purpose flour, for dusting 
  • 1 cup grated fontina cheese
  • 1 cup grate gruyere cheese
  • 1 tablespoon minced shallot
  • 2 large eggs yolks
  • 3 tablespoons whole milk
  • 1/8 teaspoon fresh grated nutmeg
  • Salt and pepper to taste
  • 2 teaspoons extra virgin olive oil


  1. Fill a large bowl with ice water. Set the Wolf Convection Steam Oven to Steam at 210°. Steam the asparagus for about 3-5 minutes or until the asparagus is bright green and slightly cooked through. There should still be a crunch to the asparagus.
  2. Pull from the Wolf Convection Steam Oven and chill in the ice water. Drain the asparagus and pat dry with a towel.
  3. Roll out the puff pastry to a 10 x 16 rectangle on a floured surface. Fold the edges on all sides to create a border. Transfer to a parchment-lined baking sheet and prick all over with a fork. Set the Convection Steam Oven to Auto Steam Bake on the Puff Pastry setting at 410° and bake until light golden brown and flaky, around 15-20 minutes. Leave the puff pastry to cool on the baking sheet.
  4. Mix the cheeses, shallot, egg yolks, milk, nutmeg, and a pinch of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the inside of the puff pastry.
  5. Toss the asparagus with olive oil, and salt and pepper to taste. Set the Convection Steam Oven to Convection Steam at 400°. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, about 10-15 minutes.
  6. Sprinkle with lemon zest. Serve warm or at room temperature.