# What You'll Need:
→ Vegetables
01 - 1 bunch (approximately 14 oz) thin asparagus, trimmed
→ Dairy
02 - 7 oz crème fraîche or ricotta
03 - 3.5 oz grated Gruyère or Parmesan cheese
04 - 1 large egg, lightly beaten
→ Pastry
05 - 1 sheet (approximately 8.8 oz) all-butter puff pastry, thawed
→ Herbs & Seasonings
06 - 2 tablespoons fresh chives or dill, finely chopped
07 - 1 teaspoon lemon zest
08 - Salt and freshly ground black pepper to taste
→ Garnish
09 - 1 tablespoon toasted pine nuts
10 - Fresh microgreens or additional herbs for finishing
# Directions:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Roll out the puff pastry on a lightly floured surface to a rectangle measuring approximately 10 by 14 inches. Transfer to the prepared tray.
03 - Using a sharp knife, score a border three-quarters of an inch from the edge around the entire pastry, being careful not to cut completely through. Prick the center area with a fork to prevent excessive puffing.
04 - In a mixing bowl, combine the crème fraîche with half the grated cheese, chives, lemon zest, salt, and pepper until well blended.
05 - Distribute the cheese mixture evenly within the inner rectangle of the scored pastry, leaving the border clear.
06 - Arrange the asparagus spears neatly over the cheese mixture in parallel lines, alternating directions if desired for visual appeal.
07 - Brush the pastry border with beaten egg. Sprinkle the remaining cheese over the asparagus spears.
08 - Bake for 20 to 25 minutes, until the pastry is golden and puffed and the asparagus is tender.
09 - Cool slightly, garnish with toasted pine nuts and microgreens or additional herbs if desired. Slice and serve warm or at room temperature.
