As many of you have heard, I don’t bake. Using puff pastry can make one appear to be a baker. This is about as simple as it gets and it’s delicious! If you’re going to (or hosting) a brunch, lunch, barbecue or hors d’oeuvres party, this is a great dish to make. It’s really pretty and can be served warm or cold. Perfect for spring and summer. If asparagus is not available, you can substitute grilled leeks & red bells OR sundried tomatoes, ricotta and spinach. 


  • Sheet puff pastry – 1 sheet
  • 2 T aioli mustard (we used TJ’s) or Dijon
  • 2-1/2 C Gruyere cheese, shredded
  • 1/2 C Romano cheese, shredded
  • 2 lbs fresh asparagus, ends trimmed
  • 1 large shallot, thinly sliced
  • 1 T fresh lemon zest
  • t tsp fresh garlic, minced (optional)
  • Extra Virgin Olive Oil for drizzling
  • Kosher salt & cracked black pepper
  • Fresh thyme sprigs – approximately 1/4 cup (reserve a few sprigs for fresh garnish)
  • Egg wash – 1 egg whipped with a tsp of water
Preheat oven to 400.  On a floured cutting board, roll out your puff pastry into a rectangle shape aoproximately 11″ X 14″. Be careful not to tear the pastry. (if you do “patch” it with another piece of pastry dough) Transfer puff pastry to a parchment lined sheet pan. Prick the pastry dough all over with a fork. Roll the edges of the pastry dough over one time so you have a 1/2″ edge and prick the edges as well. Gently brush mustard over bottom, leaving a 1″ border. Sprinkle gruyere and romano cheeses – again leaving the 1″ edge. Arrange asparagus spears either diagonally or horizontally so that tips are all in the same position. Scatter sliced shallot and lemon zest evenly over asparagus and garlic (if using garlic). Drizzle with a little olive oil (just a few tablespoons). Sprinkle on salt and pepper and thyme sprigs.  Brush edges with egg wash. Bake for 20-25 minutes or until the crust is golden brown and edges are puffed a bit.  Let cool for 5-10 minutes before slicing. Garnish with more thyme. We like to slice this into squares and often top with organic mixed greens tossed with olive oil, lemon and salt