Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.

On a lightly floured surface roll out the puff pastry and prick it all over with fork tins. Place it on the lined baking sheet and bake it for 10 minutes, or until lightly golden brown. It won’t be fully baked at this point, but it will be firmed up. Remove it from the oven and allow it to cool while you make the filling.

Bring a large pot of water to a boil and cook the asparagus for about 3 to 4 minutes, or until it can be easily speared with a fork. Drain the asparagus and immediately run it under freezing cold tap water to stop the cooking. Drain well.

In a large bowl, whisk the cheese, egg yolks, cream, and salt. Spread this mixture on the baked pastry leaving a 1-inch border around the edges. Arrange the asparagus on top in one even layer. Dot it evenly the crumbled bacon. Bake the entire tart for 20 minutes, or until the pastry is a deep golden brown and the filling has puffed up. Allow it to cool for 10 minutes, then cut into squares and serve.