Asparagus and gruyere tarts

A few weeks ago I had some friends over for a dinner party just for fun. I wanted to make something that could be prepared earlier in the afternoon, didn't skimp on taste, and still felt like a meal you wouldn't get everyday. I tend to think that we are past the era of roasting a big cut of something, slicing it, and presenting it to the table with applause, so I lean more towards bistro style