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Luvafoodie Garlic & Green Herb Asparagus and Cheese Tart

Yields1 Serving

Delicious Spring and Summer Appetizer!

 1 lb asparagus
 1 sheet frozen puff pastry, thawed
 All-purpose flour for dusting
 1 cup grated fontina cheese (about 3 ounces)
 1 cup grated gruyere cheese (about 3 ounces)
 1 tbsp minced shallot
 2 large egg yolks
 3 tbsp whole milk
  tsp ground nutmeg
 Salt and pepper
 ½ tsp finely grated lemon zest
 1 tsp Luvafoodie Salt Free Garlic and Green Herb Blend, divided
1

Cook asparagus in boiling water in a large skillet until bright green and tender, about 2 to 5 minutes, depending on
thickness of asparagus.

2

Immediately drain and put in ice water to stop cooking. Drain, pat dry toss with olive oil and sprinkle with salt and pepper.

3

Preheat oven to 400 degrees.

4

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.

5

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

6

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.

7

Bake until cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with lemon zest.

8

Serve warm or at room temperature.