Five-Ingredient Cheesy Asparagus Tart

Preheat oven to 400°F. Line baking sheet with parchment paper.

On floured surface, roll puff pastry to 16- x 10-inch rectangle. Transfer to prepared pan. Using paring knife, lightly score pastry 1 inch from edges to mark a frame; using fork, pierce dough all over inside frame.

Refrigerate until cold, about 15 minutes.

Meanwhile, in skillet of boiling water, cook asparagus until tender-crisp, about 2 minutes. Using tongs, transfer to bowl of ice water to chill. Drain and pat dry.

Bake pastry until golden, about 15 minutes. Sprinkle 1 cup of the Fontina and ½ cup of the Parmesan inside edges. Arrange asparagus over top. Drizzle with olive oil; sprinkle with salt, pepper, remaining ¾ cup Fontina and remaining ¼ cup Parmesan. Bake until cheese is melted and browned, 12 to 15 minutes.