Ingredients

The following ingredients have 5 Servings
  • 1 sheet Puff Pastry Dough, thawed
  • 1 pound thin Asparagus Spears
  • 1/3 cup Crème Fraîche or Sour Cream
  • 2 Egg Yolks
  • 1 tablespoon Dijon Mustard
  • 3/4 cup Gruyère, shredded

Instruction

  • Preheat the oven to 400 degrees F.
  • Line a cookie sheet or baking pan with parchment paper.
  • Prepare your asparagus spears by rinsing and removing the woody ends. Set aside to dry.
  • Unfold puff pastry sheet and Roll into a 14x10" rectangle on a lightly floured work surface. Move the puff pastry to the prepared baking sheet.
  • Score the puff pastry dough all around the rectangle with a knife, leaving a 1-inch border around the edges.
  • Dock the inside rectangle by poking it lightly with a fork in approximately 1/2" spaces. Bake for 15 minutes.
  • In a small bowl, mix together sour cream, egg yolks and Dijon mustard. Stir in 1/4 cup of the Gruyère.
  • Remove the puff pastry from the oven and spread the sour cream mixture evenly over the inside rectangle.
  • Top with the remaining Gruyère cheese and layer with the asparagus spears.
  • Return to the oven and bake for 15 additional minutes until cheese begins to brown lightly and asparagus is cooked.
  • Remove from oven and allow to cool slightly. Slice using a pizza cutter or sharp knife and serve.