Ingredients
- 1 sheet puff pastry thawed
- 1½ tablespoons Dijon mustard
- 3 cups shredded Gruyère cheese
- 1 bunch asparagus trimmed to remove tough ends
- ⅓ cup shredded Parmesan cheese
- Egg wash 1 egg white mixed with 1 tablespoon of water
- Zest of 1 lemon
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Unroll the puff pastry onto the lined baking sheet, rolling it gently into an 11x14-inch rectangle. Prick the pastry all over with a fork, then brush with Dijon mustard.
- Evenly distribute the shredded Gruyère cheese over the pastry, ensuring a 1-inch border around the edges. Place the asparagus spears inside the border, then sprinkle with shredded Parmesan cheese. Finally, brush the border with egg wash.
- Bake for 20-25 minutes, until the pastry is golden and the cheese has melted. Let cool slightly and sprinkle on lemon zest before slicing and serving.
