Flaky, cheesy puff pastries are topped with fresh asparagus.
- Makes: 18 servings
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Difficulty Rating: Intermediate
- Recipe Created By: Cheryl Armstrong
- Recipe From: My Indiana Home
- 36-48 1 ½-inch long fresh asparagus tips
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 2 teaspoons fresh lemon zest
- 13.2 ounces refrigerated puff pastry (9-by-14-inch rectangle)
- 1 cup gruyere cheese, finely shredded
- 1-2 teaspoons mixed herbs, chopped (such as parsley, chives and tarragon)
- fresh ground black pepper
- Heat oven to 425 degrees, and line two baking sheets with parchment paper.
- In a large bowl, toss asparagus tips with olive oil, salt and lemon zest. Set aside.
- Unroll puff pastry and flatten into a 9-by-14-inch rectangle with the 14-inch side facing you. Using a pizza cutter, cut the pastry into thirds horizontally and then into sixths vertically, making 18 rectangles.
- Place 9 sides of pastry on baking sheet. With a sharp knife, score a line ¼-inch inside the edge of the pastry to make a border. Then generously prick the middle with a fork. Brush the entire pastry with egg wash and bake for 5 minutes.
- Remove pastries from oven and, using a sharp knife, gently cut the pastry again where it was scored, then use a fork to gently press down the middle to form a “boat.”
- Fill the boats with 1 tablespoon shredded gruyere cheese and then sprinkle the entire pastry with herbs. Arrange 2 to 3 asparagus tips over cheese, pressing down gently, then sprinkle with cracked black pepper.