Asparagus Parmesan Galette
This easy dish has a pretty presentation and makes a great appetizer or side dish. For a light dinner, top the cheese with sliced ham or prosciutto before adding the asparagus. For breakfast or brunch, top with scrambled eggs.
1 sheet of puff pastry (1/2 of a 17.3-ounce box), thawed according to package directions
1 pound of asparagus spears, trimmed
3/4 cup of Parmesan cheese, grated, divided
2 tablespoons OLIVE & VINE infused olive oil such as Italian Gremolata, Tuscan Bouquet, Meyer Lemon or Eureka Lemon
salt and freshly ground black pepper, to taste
Preheat the oven to 400 degrees with the oven rack in the middle position. Thaw out the pastry sheet according to package directions.
While the pastry is thawing, prepare the asparagus. Snap off the tough ends and place in a large bowl. Add the olive oil, salt and pepper, and toss well to thoroughly coat the asparagus.
Once the pasty is thawed, unfold it onto an ungreased baking pan. Using a knife, score a 1/2-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.
Sprinkle 1/2 cup of the Parmesan cheese onto the pastry sheet staying inside the scored border. Lay out the asparagus on top of the cheese. 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 with the remaining 1/4 cup of cheese. Season with additional salt and pepper to taste and let it sit for about 5 minutes. Cut into wedges or squares and serve warm.