1 sheet frozen puff pastry, thawed according to package directions
2 Tbsp French Herb and Mustard Blend
1-1/2 Cups shredded Gruyère cheese
1/2 bunch asparagus, washed and tough ends trimmed
2 Tbsp Traditional Balsamic Vinegar
1 Tbsp water
Preheat oven to 400°F. On floured surface, roll the puff pastry into a rectangle that is about 11″ x 14″. Transfer rolled-out puff pastry to a baking sheet that you have lined with parchment paper.
In a small bowl, combine the French Herb and Mustard Blend with the shredded cheese. Toss a few times to make sure the spice is evenly distributed throughout the shredded Gruyère.
Sprinkle 1 Cup of the seasoned cheese mixture over the pastry sheet leaving about ½ inch edge. Arrange the trimmed asparagus spears evenly around the pastry. Top with additional cheese. Beat the egg with the water and brush edge of pastry sheet with the egg mixture.
Bake dish until cheese is nicely melted and exposed edges of the pastry are golden, about 20 minutes. Remove baking sheet from oven and allow to cool for just a few minutes before transferring to a serving platter, drizzling with a little balsamic before serving.