Peel the asparagus gently, making sure that the heads stay bful. Then cook them in salty-sweet water till half ready.
Slice the zucchini. Roll out the puff pastry and create a frame by folding back the sides, put long slices of cheese into the inside of the frame.
Create the bashamell: start by melting the butter and slowly adding the flour while whisking. Then add the milk and all the spices. Cook while stirring till it gets thick. Add the remaining cheese in shredded form.
When the bashamel cooled off a bit, spoon it on the puff pastry and put the veggies in a bful way on top.
Next put the yellow of the egg on the sides of the puff pastry and put it in the oven on 200 degrees celsius till the pastry looks ready