Preheat the oven to 200°C fan-forced. Wash the asparagus and snap off the woody ends — they’ll naturally break in the bottom third where they’re tender. Set aside. 

In a medium bowl, mix the goat’s curd with the lemon zest, grated garlic, chopped chives, a good grind of black pepper and a sprinkle of flaky salt. 

Unroll the pastry sheet, keeping it on its baking paper, and place it on a tray. Lightly score a 3–4cm border around the edge — don’t cut all the way through, just make a shallow outline. Spread the goat’s curd mixture evenly inside the border. Arrange the asparagus on top, breaking any longer stalks so they fit snugly. Drizzle with olive oil, then brush the pastry border with the beaten egg yolk. 

Bake for 15 minutes at 200°C fan-forced, then reduce the oven to 180°C and cook for another 5–10 minutes, until the pastry is puffed and deeply golden. 

Cut into six squares and serve warm or at room temperature, with soft-boiled eggs and a simply dressed herb salad on the side.