- 1 sheet frozen puff pastry
- 2 cups Gruyere cheese, shredded
- 1 1/2 lbs asparagus
- 1 Tbsp. olive oil
- salt/pepper, to taste
- Preheat oven to 400°F.
- On a floured surface, roll puff pastry in 16 by 10 inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score the pastry dough 1 inch from the edges to mark a rectangle. Take a fork and pierce dough inside the rectangle at 1/2 inch intervals. Bake in oven 15 mins.
- Remove pastry shell and sprinkle w/cheese. Place trimmed asparagus spears to fit crosswise inside shell. Brush w/olive oil and season w/salt/pepper. Bake until spears are tender, 20-25 mins.
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