AuthorluvafoodieDelicious Spring and Summer Appetizer!
Cook asparagus in boiling water in a large skillet until bright green and tender, about 2 to 5 minutes, depending on
thickness of asparagus.
Immediately drain and put in ice water to stop cooking. Drain, pat dry toss with olive oil and sprinkle with salt and pepper.
Preheat oven to 400 degrees.
Roll out puff pastry on a floured surface into a 10 x 16inch rectangle and place on parchment paper on a baking sheet. Prick all over with a fork and bake until light brown, about 12 minutes. Let cool slightly.
Mix fontina, gruyere, shallot, egg yolks, milk, nutmeg, 1/2 tsp. of Luvafoodie Garlic and Green Herb blend and dash of salt and pepper in a bowl until well blended
Spread the cheese mixture evenly over the baked pastry. Arrange the asparagus on top of the cheese and sprinkle with remaining 1/2 tsp of Luvafoodie Garlic and Green Herb blend.
Bake until cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with lemon zest.
Serve warm or at room temperature.
Ingredients
Directions
Cook asparagus in boiling water in a large skillet until bright green and tender, about 2 to 5 minutes, depending on
thickness of asparagus.
Immediately drain and put in ice water to stop cooking. Drain, pat dry toss with olive oil and sprinkle with salt and pepper.
Preheat oven to 400 degrees.
Roll out puff pastry on a floured surface into a 10 x 16inch rectangle and place on parchment paper on a baking sheet. Prick all over with a fork and bake until light brown, about 12 minutes. Let cool slightly.
Mix fontina, gruyere, shallot, egg yolks, milk, nutmeg, 1/2 tsp. of Luvafoodie Garlic and Green Herb blend and dash of salt and pepper in a bowl until well blended
Spread the cheese mixture evenly over the baked pastry. Arrange the asparagus on top of the cheese and sprinkle with remaining 1/2 tsp of Luvafoodie Garlic and Green Herb blend.
Bake until cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with lemon zest.
Serve warm or at room temperature.