Three ingredients—melty cheese, puff pastry and asparagus. Tastes like an asparagus pizza. You could get fancy and add some nice grape tomatoes. Or, if you really wanted to gild the lily you could add thin slivers of fresh lemon peel (tastes so delish roasted). Or not. Adapted from Martha Stewart Everyday.
| 1 sheet | frozen puff pastry |
| 2 c | shredded melty cheese (Gruyère, Fontina, Taleggio) |
| 1-2 bunches | asparagus, trimmed |
| cocktail or grape tomatoes cut in half (optional) | |
| slivers of lemon peel (optional) | |
| olive oil | |
| sea salt and fresh-cracked black pepper |
Preheat oven to 400ºF.
On a floured surface, roll the pastry into a 16×10-inch rectangle. Place on a baking sheet and score the dough an inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at ½-inch intervals. Bake until golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle the shredded cheese over. Arrange asparagus spears in a single layer over the cheese alternating ends and tips. You could place a row of tomatoes between every row of asparagus, or toss a handful over, along with the lemon slivers. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
Serve warm or at room temperature.
Serves 6-8.