Lightly flour your work surface and gently roll out your pastry to the thickness of £1 coin. Cut into a rectangle to fit a standard baking sheet and prick the base leaving a 2cm boarder around the edge.
Mix together the cheese, egg yolks, crème fraiche, herbs and seasoning and spread over the base, but not the edge. Trim the asparagus to fit and place down the center. Sprinkle with Parmesan.
Bake at 200c until puffed and golden. Serve warm with a lush green salad.
