Ingredients
4
4 servings
- •1 tablespoon unsalted butter
- •1 tablespoon all purpose flour
- •1 cup whole milk
- •½ cup Private Selection™ Shaved Parmesan Cheese
- •½ cup Private Selection™ Aged Asiago Cheese, grated
- •¼ teaspoon Private Selection™ Himalayan Pink Salt
- •½ teaspoon mustard powder
- •Freshly ground Private Selection™ Black Pepper,, to taste
- •1 sheet puff pastry, thawed
- •½ bag Private Selection™ Frozen Asparagus Spears
- •1 tablespoon olive oil
- •¼ teaspoon Private Selection™ Himalayan Pink Salt
- •Private Selection™ Black Pepper, to taste
- •¼ cup Private Selection™ Himalayan Pink Salt
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make the Asiago and Parmesan cream sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2–3 minutes, or until light golden. Pour in the milk and cook, whisking constantly, until the sauce thickens, about 5 minutes. Turn off the heat and add the Shaved Parmesan Cheese, Aged Asiago Cheese, Himalayan Pink Salt, mustard powder, and Black Pepper. Whisk until the cheese is melted, about 2 minutes.
- Make the asparagus tart: Roll out the puff pastry to an 8-inch square. Transfer to the prepared baking sheet and bake for 10 minutes, until it puffs up. Remove from the oven and let cool for 5 minutes, or until deflated. Use the back of a spoon if needed to flatten the pastry evenly.
- Spread the cream sauce over the puff pastry, leaving a ½-inch border all the way around.
- Arrange the Frozen Asparagus Spears in a row over the sauce, placing close together. Drizzle the olive oil over the Frozen Asparagus Spears, then sprinkle with the Himalayan Pink Salt and Black Pepper.
- Bake the tart for 15 minutes or until the edges are golden brown.
- Remove the tart from the oven and sprinkle with Aged Asiago Cheese.
- Slice and serve.
- Enjoy!
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