Ingredients
Units
Scale
- 1 pound fresh asparagus, trimmed
- 1 sheet puff pastry, thawed
- 2 cups cheese - Gruyere, Fontina, *see notes
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°.
- Boil. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp yet still tender, 3-5 minutes. Drain and pat dry.
- Roll. On a lightly floured surface, roll the puff pastry sheet into a 16×12-in. rectangle.
- Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes.
- Sprinkle 1-1/2 cups cheese over pastry to within 1/2 in. of edges. Place asparagus over top; sprinkle with remaining cheese. Bake until the cheese is melted, 10-15 minutes.
- Whisk together the lemon juice, olive oil, and pepper in a small bowl. Drizzle over the pastry once it’s finished cooking. Serve warm.
Notes
*The cook time for your asparagus will depend on how thick the asparagus is. I used quite thin asparagus and it took just 3 minutes to begin to let it cook. It will finish cooking in the oven.
*Many recipes call for very expensive cheese: Fontina, Gruyere. Other options to use: Swiss, Cheddar, Goat, or even Feta. I think asparagus pairs well with the Goat and Feta. I splurged here and used Gruyere, but that’s the beauty of recipes. One small change can lead to endless flavor possibilities.
*Puff pastry dishes are best served immediately. While I did re-heat mine in the toaster oven, they’re just not as crisp as when you first bake them. This recipe is great for a group gathering (when it will be eaten!)
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast