½ Of A 17.3-Ounce Package Puff Pastry Sheets(1 Sheet), Thawed
1 Cup Parmesan Cheese
1 Pound Thin Asparagus Spears, Trimmed
1 ½ Tablespoon Olive Oil
½ Teaspoon Cracked Black Pepper
1 Lemon(Juice And Grated Zest From 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.
- Suggestion: If you have thicker asparagus spears, slice them in half lengthwise before using in this recipe.
Serving Suggestion: Turn this recipe into a light supper by draping thin slices of prosciutto or thinly sliced cooked Pancetta over the baked tart.