You don’t need to peel asparagus unless the stems are tough, and then, only the lower half of the asparagus. So how much of the spear to use? You can use it all. To trim asparagus, either peel the tou...
- Preheat oven to 450F.
- Heat olive oil in a sauté pan. Add green onion and sauté about 1 minute. Add asparagus and cook over medium-high heat until asparagus is crisp-tender, about 5 minutes. Remove from heat.
- Roll out pastry to a 10 x 16-inch rectangle on a lightly floured piece of parchment paper. Transfer pastry and paper to a baking sheet. Sprinkle gruyere evenly on pastry, leaving a 1-inch border around the edge. Spoon asparagus mixture evenly over gruyere.
- Sprinkle cheese over all. Sprinkle with salt and pepper.
- Bake until pastry is golden brown, 20 to 25 minutes. Let cool slightly and serve warm. Cut into 8 (4 x 5-inch) pieces.
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