In the magazine, this is made as a tart in a rectangular dish. Cara didn't have one of those so we made it in a regular pie pan. If you have a square or rectangular dish to make this in, definitely use it because the asparagus looks petty lined up in it - I just did the best I could with the round pan. Here's the recipe as given in Sunset magazine:
Asparagus and teleme tart
- Preheat oven to 425 degrees.Unroll 1 sheet refrigerated pie dough and fold in half (I made pastry for a single crust pie from scratch). Roll into a 6-by-16-in rectangle. Fit into a 4-by-14-in rectangular tart pan (Tart can be made in a 9-in round tart pan, don't roll out dough, and cut asparagus to fit). Press dough against sides, and roll over the top with a rolling pin, save scraps for another use. Prick bottom of crust with a fork and bake until golden, 10 to 15 minutes.
- Line tart with 8 oz. thinly sliced teleme cheese or whole-milk mozzarella (not fresh or water-packed).
- Trim ends from 1 lb. asparagus; cut into 3-1/2-in pieces. Toss with 1/2 tsp. olive oil. Arrange crosswise over cheese, tightly packed. Bake until cheese melts, 15 minutes.
- Sprinkle generously with pepper.