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1 Adjust oven rack to lower-middle position and preheat oven to 425°F. Line a large baking sheet with parchment paper.
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2 Unroll both sheets of puff pastry. Arrange on parchment with 1 end of 1 sheet overlapping the other by about ½ inch. Brush edges with beaten egg and seal well.
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3 Brush a ½-inch border of beaten egg all around the rectangle of pastry. Fold in edges by ½ inch and brush folded border with beaten egg. Prick pastry all over with a fork, avoiding border.
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4 Bake until pastry is starting to turn golden, about 12 minutes. Reduce oven temperature to 350°F. Bake until golden and crisp, about 6 minutes.
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5 Remove pastry from oven and slide pastry, along with parchment, onto a wire rack. Gently press down on pastry with back of a spoon to flatten. Set aside to cool to room temperature.
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6 Trim asparagus by snapping off ends of stalks where they break naturally. Discard ends. Trim stalks so all are 4 inches long (reserve cut bits for soups or stir‑fries).
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7 In a large skillet of boiling salted water, blanch asparagus for 2 minutes. Drain and refresh under cold running water. Spread asparagus out in a single layer between 2 clean tea towels. Pat dry.
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8 Increase oven to 425°F. In a medium bowl, with a fork mix together goat cheese, chives, tarragon and pepper to taste.
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9 Slide pastry, along with parchment, back onto baking sheet. Crumble goat cheese mixture evenly over pastry, avoiding border. Arrange asparagus in 2 even rows on top of goat cheese. Brush asparagus with oil, then sprinkle evenly with pecorino.
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10 Bake until cheeses have melted and edges of pastry are deep golden brown, 10 to 12 minutes. Let stand at room temperature for 5 to 10 minutes, then slide onto a cutting board. Sprinkle with chives. Use a pizza cutter to cut into slices or squares.