1/2cupminced herbsbasil, chives, thyme, marjoram, oregano, rosemary, or any combination
1poundthin asparagusbottoms trimmed
1tablespoonolive oil or olive oil spray
Optional: poached eggs
Preheat oven to 400 degrees F.
Make a single pie crust dough. Gently fold in the minced herbs, handling the dough with care to ensure it will turn out flaky. Roll dough out onto lightly floured baking sheet into a 10x16 inch rectangle shape.
Spread shredded gouda and parmesan over the dough, leaving a 2 inch space around the edges.
Arrange the asparagus over the gouda, alternating directions, in a single layer until all of the cheese has been covered.
Fold up edges over dough over the ends of the asparagus, overlapping and sealing edges as you move around the rectangle.
Lightly drizzle or spray olive oil over the surface.
Bake for 25-30 minutes or until golden brown.
Slice and serve as appetizer or top with poached eggs for brunch.