bought a bunch of asparagus with the intention of making a quiche of sorts. Somehow, it became the meal that kept getting pushed back day after day. It got to the point where I had to use the asparagus or toss it, and that is exactly when I came across this recipe on Joy the Baker. I did end up having to trim a little more off the asparagus spears than I would have liked to, but they were able to be salvaged. And this recipe was the perfect way to salvage them! I did switch up the cheese because the gruyere was $12 at my grocery store, but that didn't matter because any kind of cheese is delicious in my eyes! We paired these tarts with steak and stuffed mushrooms for dinner, but I had one on its own for lunch the next day and it was the perfect amount of food. These might even make a great bite-sized appetizer, too!
1 sheet Frozen Puff Pastry, thawed but still cold
1 Egg, beaten
1 1/2 cups Gruyere Cheese, finely grated (I used grated swiss)
1 pound Slender Asparagus
Salt and Black Pepper
Balsamic Reduction (bring balsamic to a boil in a saucepan, then simmer, stirring occasionally, until it has thickened)
Unfold the thawed puff pastry onto a lightly floured work surface and slice into 6 rectangles. Gently press each rectangle with your fingers, flattening slightly. With a small paring knife, score a 1/4 inch border along the inside of each rectangle (oops, I skipped this step, but it worked just fine). Arrange the rectangles 1 inch apart on a baking sheet that has been lined with parchment paper. Brush the top of each pastry with the beaten egg, then sprinkle with salt and black pepper. Top with a generous sprinkling of grated cheese. Press 5-6 asparagus spears into the cheese. Brush the asparagus with olive oil and sprinkle with more black pepper. Bake at 400 degrees for 20-25 minutes, until the puff pastry is golden brown and the asparagus is cooked through. Remove from the oven and allow to cool for 10 minutes before serving. Drizzle the top with balsamic reduction, if desired.