# Components:
→ Vegetables
01 - 1 bunch thin asparagus, trimmed (about 14 oz)
→ 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 all-butter puff pastry, thawed (approximately 8.8 oz)
→ 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 garnish
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Roll out puff pastry on a lightly floured surface to form a rectangle approximately 10 x 14 inches. Transfer to prepared baking tray.
03 - Using a sharp knife, score a border ¾ inch from the edge around the entire pastry without cutting through completely. Prick the center area with a fork to prevent excessive puffing.
04 - In a mixing bowl, combine crème fraîche with half the grated cheese, chives, lemon zest, salt, and pepper until well blended.
05 - Spread cheese mixture evenly within the inner rectangle of the scored pastry border.
06 - Arrange asparagus spears neatly over cheese mixture, alternating directions for visual appeal if desired.
07 - Brush pastry border with beaten egg. Sprinkle remaining cheese over asparagus.
08 - Bake for 20 to 25 minutes until pastry is golden and puffed and asparagus is tender.
09 - Cool slightly, garnish with toasted pine nuts and microgreens. Slice and serve warm or at room temperature.
