Fontina Asparagus Tart!

This was so yummy!

Fontina Asparagus Tart

Ingredients

• 1 pound fresh asparagus, trimmed
• 1 sheet frozen puff pastry, thawed
• 1/2 pound fontina cheese, shredded, divided
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon peel
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• In a large skillet, bring 1 in. of water to a boil; add asparagus. Cover and cook for 3-5 minutes or just until crisp-tender; drain.
• On a lightly floured surface, unfold puff pastry. Roll into a 16-in. x 12-in. rectangle; transfer to a parchment paper-lined baking sheet. Bake at 400° for 10 minutes or until golden brown.
• Sprinkle 1-1/2 cups cheese over pastry. Arrange asparagus on top; sprinkle with remaining cheese. Combine the lemon juice, lemon peel, oil, salt and pepper; sprinkle over top. Bake 10-15 minutes longer or until asparagus is tender and cheese is melted. Slice and serve warm. Yield: 24 servings.

picture from Taste of Home