- Total time 45 minutes
- Portion size 12 servings
Ingredients
Method
Preheat oven to 400°F. Line baking sheet with parchment paper.
On floured surface, roll puff pastry to 16- x 10-inch rectangle. Transfer to prepared pan. Using paring knife, lightly score pastry 1 inch from edges to mark a frame; using fork, pierce dough all over inside frame. Refrigerate until cold, about 15 minutes.
Meanwhile, in skillet of boiling water, cook asparagus until tender-crisp, about 2 minutes. Using tongs, transfer to bowl of ice water to chill. Drain and pat dry.
Bake pastry until golden, about 15 minutes. Sprinkle 1 cup of the Fontina and ½ cup of the Parmesan inside edges. Arrange asparagus over top. Drizzle with olive oil; sprinkle with salt, pepper, remaining ¾ cup Fontina and remaining ¼ cup Parmesan. Bake until cheese is melted and browned, 12 to 15 minutes.
Nutritional facts PER SERVING: about
- Fibre 1 g
- Sodium 179 mg
- Sugars 1 g
- Protein 6 g
- Calories 172
- Total fat 12 g
- Potassium 71 mg
- Cholesterol 14 mg
- Saturated fat 4 g
- Total carbohydrate 10 g
%RDI
- Iron 7
- Folate 13
- Calcium 14
- Vitamin A 5
- Vitamin C 2
