By Andrew Morabito

Serves 6

**Ingredients:

  • 1 sheet puff pastry dough (Pepperidge Farm)
  • 1 bunch asparagus
  • 5 oz grated gruyere cheese
  • All purpose flour
  • Fine sea salt
  • Fresh ground pepper

Steps: Preheat the oven to 400 degrees. Let the sheet of puff pastry thaw. Roll out the puff pastry a little larger than a quarter sheet pan size 9½ inch x 13 inch. Lay the rolled out dough in the sheet pan, making sure the dough covers up the sides of the pan. Trim off any excess. Score the dough on the bottom along the sides with the blunt side of the knife. Poke holes all over the bottom of the pan every inch or so with a fork. Bake for 15 minutes or until slightly browned. Cut off the end of the asparagus stalks to they are 6½ inches long. Place in a microwave container, add 3 tablespoons of water, cover and microwave for 2 minutes. Dry the asparagus, after microwaving, on paper towels. Spread shredded cheese evenly on baked puff pastry. Place the asparagus stalks side by side in a single layer on top of the cheese, alternating the asparagus spears from tip to stalk. Season with salt and pepper. Bake for 15 minutes or until the cheese is melted. Slice and serve hot.

Wine Pairing Suggestions: Barker’s Marque Wines, Marlborough Sauvignon Blanc Three Brooms 2014