Preheat the oven to 400 F.
Line a baking sheet with parchment paper. Place the puff pastry on the baking sheet. Using your fingers, spread the queso fresco on top of the pastry, leaving about 1 inch border.
Sprinkle the roasted vegetables and asparagus on top of the cheese. Season with salt and pepper. brush the edge of the tart with the egg.
Bake for about 25 to 30 minutes or until the pastry is golden brown. Serve it with a green salad on the side.