Puff pastry creates the perfect flaky crust for this special, yet simple asparagus dish!
1 pound thin fresh asparagus spears, trim woody ends (if asparagus is thick, cut in half lengthwise)
1/2 package of frozen puff pastry (1 sheet), thawed
1/2 – 3/4 cup Parmesan or Grana Padano cheese, grated (half on bottom)
1 1/2 tablespoons Olive Us olive oil (i.e. – single varietal EVOO, Garlic Olive Oil, Rosemary, Tuscan Herb, Lemon, etc.)
1 lemon, juice and grated zest (i.e. – 1 medium lemon or Meyer Lemon)
1/2 teaspoon fresh ground pepper
light sprinkle of salt if desired (i.e. – Olive Us Toasted Onion sea salt, etc.)
Heat oven to 400 degrees F. Follow the directions for the puff pastry as they may differ (either roll the pastry or unfold the pastry sheet on a baking sheet as per directions on box). Using a sharp knife, score a line 1/2 inch inside the edge of the pastry sheet to form a border. Using a fork, prick the pastry sheet several times inside the border.
Sprinkle half of the cheese on the pastry sheet inside the border.
In a large bowl, combine the olive oil, pepper, lemon juice and zest. Put the asparagus into the bowl and toss to coat.
Arrange the asparagus on top of the cheese, stack to fit if necessary.
Bake 20 minutes or until golden brown. Sprinkle with remaining cheese before serving. Alternatively, bake for 15 minutes, remove from oven and quickly sprinkle on remaining parmesan cheese and bake another 5 min. or until pastry is golden brown.
Serving suggestion: Drizzle some Olive Us Denissimo aged dark balsamic before serving! Place thinly sliced prosciutto or thinly sliced ham on the baked galette. Try this with other veggies on top