Recipe by: Barbara Martinez
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
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April 27, 2026
This is the kind of dish that feels right at the center of a spring table. A simple puff pastry baked until golden, filled with a light, creamy custard and finished with tender asparagus laid across the top. It’s just enough to feel special without being complicated. The Gruyère melts into everything, the herbs keep it fresh, and the asparagus brings that unmistakable sense of the season. Serve it warm or at room temperature—it’s the kind of recipe that fits just as easily into a quiet lunch as it does a table shared with others.
Preheat oven to 400 °F°F.
Lay the puff pastry (1 sheet) in a 9x13-inch baking dish or sheet pan. Lightly score a ½-inch border around the edges and prick the center with a fork.
You may need to roll out the puff pastry to a 9x13-inch rectangle.
Before placing in the oven, beat 1 of the 5 eggs (5) to make an egg wash and brush it evenly over the puff pastry for a golden, glossy finish. Par-bake for 10–12 minutes, until lightly puffed and just beginning to turn golden. Remove from oven.
Using a fork, gently press down the center of the pastry (where the filling will go) to keep it from puffing too much and create a well for the egg mixture.
Bring a pot of salted water to a boil. Add the asparagus (1 bunch) and blanch for 60–90 seconds, just until bright green. Transfer immediately to an ice bath, then drain and pat very dry.
In a bowl, whisk together eggs (5), heavy cream (½ cup), Dijon mustard (2 tsp), lemon zest (½ lemon), herbes de Provence (1 pinch), salt (1 pinch), and pepper (1 pinch). Add in 3/4 of the Gruyere (1 cup).
Sprinkle a thin layer of the remaining cheese over the par-baked pastry. Pour the custard evenly over the top.
Gently lay the asparagus spears across the top in a single layer. Lightly press them into the custard.
Return to the oven and bake for 15–20 minutes, or until the custard is fully set and the top is lightly golden.
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