Tender, flaky puff pastry forms the perfect crust for fresh asparagus that has been tossed with olive oil, black pepper, lemon juice and lemon zest and is finished with a sprinkle of Parmesan. 20 minutes in the oven and you've got a scrumptious, golden pastry that's guaranteed to impress!
cost per recipe: $7.63
The price is determined by the national average.
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
cup Parmesan cheese
pound thin asparagusspears, trimmed
tablespoons olive oil
teaspoon cracked black pepper
lemon(Juice and grated zest from 1 Meyer lemon or 1 medium lemon)
Heat the oven to 400°F. Unfold the pastry sheet on a baking sheet. Using a sharp knife, score a line 1/2-inch inside the edge of the pastry sheet to form a border. Prick the pastry sheet inside the border with a fork.
Sprinkle half the cheese on the pastry sheet inside the border. Place the asparagus in a large bowl. Add the oil, black pepper, lemon juice and lemon zest and toss to coat. Arrange the asparagus on top of the cheese, stacking to fit, if needed.
Bake for 20 minutes or until the crust is golden brown. Sprinkle with the remaining cheese before serving.