1. Preheat the oven to 390°F (200°C). Line a 12.6×9.8 inches rimmed baking sheet* with baking parchment and set aside. Wash the green asparagus, dry and cut off the tougher ends. Set aside.

2. Unroll the puff pastry – depending on the size of your dough you might have to get it into shape. Mine was a bit too long for the baking sheet, so I had to fold it once in the middle and then roll out again slightly to get the size of the baking sheet. Do not work the dough too much – never collect puff pastry dough and knead it. Folding once and rolling out carefully is ok ;) Prick with a fork and set aside.

3. Add the eggs and heavy cream to a bowl and mix until well combined. Add the sliced spring onion and half of the grated cheddar, season with nutmeg and a good amount of salt and pepper, and mix to combine.

4. Place the asparagus neatly next to each other on the puff pastry. If you got some gaps, cut some of the asparagus into smaller pieces and fill the gaps with it. Pour the egg mixture evenly all over the asparagus. Sprinkle with more cheese and season with additional salt and pepper to your liking. Place the baking sheet in the lower third of the oven and bake for 25-35 minutes. Mine was good after 30 minutes but depending on your oven you might need longer – you want the puff pastry to bake properly and avoid a soggy bottom. If the top gets too dark in the process cover with some aluminum foil and continue baking. Take out of the oven and serve still warm with some sour cream dip or similar.