Preheat oven to 200°C and line a rectangular baking tray (40cm x 26cm) with paper.
Roll out the pastry to fit the size of the tray with enough to create a small li all the way around the tray. Place into the freezer.
Place all the cheeses into the TM bowl and mill 10 sec/speed 8. Remove from bowl and set aside.
Make the Bechemel sauce as per recipe and add almost all of the cheese mixure back into the bowl at the end of the cooking tim. Stir to combine 10 sec/speed 8. Cool slightly.
Spread the sauce equally across the prepared pastry base and place into the oven. Turn temperature down to 180°C and bake 15 minutes.
Remove from the oven and push the asparagus spears into the sauce. Return to the oven for a further 15 minutes or until the asparagus is bright green and the pastry is cooked through.
Sprinkle with any reserved cheese before serving hot.
Serve hot, with a side salad.