Ingredients
1 sheet frozen puff pastry, thawed in refrigerator overnight
All-purpose flour, for rolling out pastry
1 egg, beaten with 1 tbsp. heavy cream
1 c. freshly grated Parmesan
1 c. freshly grated fontina
2 tbsp. freshly chopped chives
2 large eggs
1 tbsp. heavy cream
1/2 tsp. Freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 lb. asparagus, washed and trimmed
Maldon sea salt, for finishing
Preparation
Step 1Preheat oven to 400° and line half sheet pan with parchment paper. Roll out pastry on lightly floured surface to make a 10"-x-16" rectangle. Using a sharp paring knife, gently score a 3/4" border, carefully cutting halfway through pastry. Using a fork, gently prick center area all over, every 1 inch, then brush border lightly with egg wash and bake 10 minutes. Transfer to cooling rack and let cool slightly.Step 2Meanwhile, in a medium mixing bowl combine Parmesan, fontina, chives, eggs, heavy cream and pepper. Spread cheese mixture evenly across center of puff pastry, leaving a 3/4" border. Evenly arrange asparagus across center of pastry, alternating direction and avoiding the border.Step 3Lightly drizzle asparagus with olive oil and bake until pastry is golden brown and asparagus is fork tender, 25 minutes.Step 4Sprinkle with salt and serve immediately.
