Step 2: Cut cold butter into the flour by pulsing until mixture resembles coarse meal.

Step 3: Add cold water and mix together until the dough holds together.

Step 4: Turn dough out onto a sheet of plastic wrap.

Step 5: Press into a flat, round disc, wrap tightly, and refrigerate for 30-60 minutes.

Step 6: Roll dough out onto a lightly floured surface, about 12in diameter, 1/8in thick. Transfer dough to parchment paper.

Step 7: In a large sauté pan, sauté onion, mushrooms until translucent and browned. Add asparagus until bright green. Add garlic and thyme and cook until fragrant.

Step 10: Top with remaining cheese.