45 ml olive oil 3 tbsp
10 asparagus spears, trimmed
1 shallot, finely chopped
75 ml parmesan cheese, freshly grated 1/3 cup
30 ml cream cheese, softened 2 tbsp
5 ml lemon zest, finely grated 1 tsp
1/2 package frozen puff pastry, thawed (14 oz / 398 g) 1/2
In large skillet, heat 1 tablespoon (15 ml) oil over medium heat. Saute asparagus and shallot for about 3 minutes or until asparagus is tender crisp. Season with salt and pepper to taste. Transfer to plate and let cool.
In bowl, combine 3 tablespoons (45 ml) parmesan cheese, cream cheese, lemon zest, salt and pepper to taste. On a lightly floured surface, roll out pastry to a 10 inch (25 cm) square. Using a sharp knife, cut into 2 inch (5 cm) squares. Spread cheese mixture over pastry squares, leaving a narrow border. Divide asparagus mixture among pastry squares. Transfer to lightly greased baking sheet. Drizzle squares with oil. Bake in preheated 375 F (190 C) oven for 20 to 25 minutes or until crisp and brown. Sprnkle with remaining parmesan. Serve warm.
Serves: 10