Thaw Time: 40 minutes Bake Time: 20 minutes
Prep Time: 10 minutes
Serves: 6
Ingredients
1/2 of a 17.3-ounce package Pepperidge FarmŽ Puff Pastry Sheets (1 sheet)
1/4 cup Dijon-style mustard
1 pound fresh asparagus
2 ounces prosciutto, cut into thin strips
1 cup shredded fontina cheese (about 4 ounces)
1 tablespoon chopped fresh thyme leaves
Directions:
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Line a baking sheet with parchment paper.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10 x 14-inch rectangle. Place the pastry sheet onto the baking sheet. Brush the pastry sheet with the mustard. Fold in the edges of the rectangle about 1/4-inch and crimp with a fork to seal.
Arrange the asparagus on the pastry in a single layer. Sprinkle with the prosciutto, fontina and thyme.
Bake for 20 minutes or until the pastry is golden and the asparagus is tender.
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