ASPARAGUS FONTINA SQUARES

ASPARAGUS FONTINA SQUARES image

Number Of Ingredients 6

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/4 cup Dijon-style mustard
1 lb. fresh asparagus, trimmed
2 oz. prosciutto, cut into thin strips
1 cup shredded fontina cheese (about 4 ounces)
1 tbsp. chopped fresh thyme leaves

Steps:

1. Heat the oven to 400°F. 2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle. Place the pastry sheet onto a baking sheet. Brush the pastry sheet with the mustard. Fold over the edges 1/4 inch on all sides, crimping with a fork to form a rim. 3. Arrange the asparagus on the pastry in a single layer. Sprinkle with the prosciutto, cheese and thyme. 4. Bake for 20 minutes or until the pastry is golden brown and the asparagus is tender.