Roasted Asparagus Tart With Aged Gouda

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   ["BASIC VINAIGRETTE", "3 TBSP Vinegar (white, red wine or a combinations)", "1 tea Dijon Mustard", "Pinch Salt & Pepper", "1/2 tea Granulated Garlic", "1/4 tea honey", "hot sauce", "1/2 cup Canola oil", "", "Place all ingredients in a mason jar, cover & shake", "", "Refrigerator until ready to use", "*****", "", "OVEN ROASTED ASPARAGUS", "2 to 3 tablespoon of the Basic Vinaigrette", "About 1 LB Asparagus, washed & ends snapped off", "", "Place asparagus on a sheet pan", "", "Spoon the vinaigrette over the prepared asparagus, toss to coat", "", "Roast in a 375u00b0 oven until fork tender, approximately 5 minutes on each side", "******", "", "In a heavy sauce pan, over medium high heat reduce the heavy cream, stirring constantly, reduce to about 1/4 cup, about 5-10 minutes", "", "Add pureed garlic, stir to combine", "", "Season to taste", "", "Cool 20 minutes & sauce thicks", "", "Perheat oven to 400u00b0", "", "Place puffed pastry on a parchment lined sheet pan", "", "With a fork, dock the center of the puffed pastry, leaving a 1"" boarder", "", "Pour cooled cream sauce mixture into the center of the puffed pastry, leaving boarder", "", "Arrange asparagus on top of the cream sauce", "", "Bake for 10 minutes", "Sprinkle tart with shredded cheese & bake an additional 7 to 10 minutes until golden brown & cheese has melted", "", "Cool slightly before serving"]

* Per serving · 4 servings · Values may vary.