This dish has a pleasing presentation yet is unbelievably simple – some would say fool-proof. If you haven’t worked with puff pastry before, this is an easy starter recipe. The subtle flavors of garlic, lemon, parsley and a hint of mint are provided by the Milanese Gremolata EVOO without being overpowering. We found this recipe idea straight from the Pepperidge Farm website. Lay out the pastry sheet, score it, add the cheese and seasoned asparagus then bake. This makes a great appetizer or side dish. You could also layer in prosciutto or ham for a lighter main course or top with scrambled eggs for a great brunch idea (pictured below).
- 1 sheet of puff pastry (½ of a 17.3-ounce box), thawed according to package directions
- 1 pound of thin asparagus spears, trimmed (if you can only find thicker spears, slice each spear in half lengthwise)
- ¾ cup of shredded or grated Parmesan cheese, divided
- 2 tablespoons Olive This! Milanese Gremolata EVOO
- freshly ground black pepper
Place oven rack in middle position and preheat oven to 400 degrees F. Thaw out pastry sheet according to package directions.
On an ungreased baking sheet, unfold the sheet of puff pastry. Using a knife, score a ½-inch border along the edges of the pastry sheet – do not cut all the way through the pastry. Then, using a fork prick small holes on the inside of the scored border.
Lay out the asparagus spears on the cheese-covered pastry sheet staying inside the border. Stack any asparagus spears on top of each other to fit. Bake in the oven for about 20 minutes until the puff pastry rises and turns golden brown. Remove from the oven and sprinkle the remaining ¼ cup of Parmesan cheese across the middle of the asparagus spears. Season with additional salt and pepper to taste and let it sit for about 5 minutes. Cut into wedges or squares and serve.
MAKES ABOUT 4-5 SERVINGS
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