- flour, to dust your work surface
- 1 sheet frozen puff pastry, thawed
- 2 cups Gruyere or Swiss cheese, shredded
- 1½ pounds asparagus, with 1 inch trimmed from bottoms
- 1 tablespoon olive oil
- grated Parmesean cheese
- salt and pepper to taste
Preheat oven to 400 degrees.
On a floured surface, roll the puff pastry into a 16-by-10 inch rectangle. Trim edges if needed. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from edges to make a rectangle. Using a fork, pierce dough inside the markings at ½-inch intervals. Bake until just golden, about 12-15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyere or Swiss.
Arrange asparagus in a single layer over cheese, alternating ends and tips.
Brush with oil, season with salt and pepper, and top with parmesan. Bake until spears are just tender, yet crisp, about 8-12 minutes.