Thaw puff pastry according to package instructions.

Preheat oven to 400°F and line a baking sheet with parchment paper, set aside.

Wash, trim and dry asparagus. Lightly brush with olive oil to coat. Set aside.

Roll out the puff pastry into an 11" x14" rectangle on a clean, lightly floured surface using a rolling pin. Transfer to the prepared baking sheet.

Prick the puff pastry all over with a fork. Do not poke all the way through the puff pastry.

Prepare egg wash by beating one egg and one tablespoon of milk in a small bowl with a fork until well combined.

Brush the egg wash evenly on the surface of the puff pastry using a pastry brush, making sure to get the edges of the pastry. Set prepared puff pastry aside.

In a small bowl, zest the lemon and then juice it. Set aside.

In a medium bowl or the bowl of a stand mixer, add the remaining egg, goat cheese, gruyere cheese, ¼ cup shredded Parmesan cheese, chives, thyme and parsley. Next, add the lemon zest and lemon juice. Mix well.

Now, spread the cheese mixture over the prepared puff pastry, leaving a 1" border on all sides. Arrange asparagus spears in a single layer over the cheese mixture. Sprinkle with salt and pepper. Lastly, sprinkle the remaining ¼ cup Parmesan Cheese on top of the asparagus.

Bake for 20 – 25 minutes, until the tart is golden brown and flaky. Remove from the oven and allow to cool for 2 minutes. Slice, serve and enjoy!