Description
A flaky pastry appetizer covered in bubbly cheese and fresh asparagus.
From Jessica Merchant of How Sweet It Is.
Ingredients
- 2 Sheets Puff Pastry, Thawed
- 8 ounces, weight Fontina Cheese, Freshly Grated
- 1 pound Asparagus, Woody Ends Removed
Preparation
Preheat oven to 425ºF. Place the puff pastry on a baking sheet.
Sprinkle cheese over the puff pastry sheets—cover it all! Line up the asparagus on top of the cheese. Place the sheet in the oven and bake for 25 to 35 minutes, or until golden brown puffy.
When you remove the sheet, the pastry will be super puffy. But it will quickly deflate. No worries! It’s still delicious. Slice it into squares and serve.
You can add salt and pepper if you feel that you need it, but I think the fontina is salty enough. You can also drizzle a balsamic glaze on top if desired, for some tart sweetness.
