4ozThinly Sliced Prosciuttooptional - Eliminate for Vegetarian
2-3tbspOlive Oiloptional
Instructions
Preheat oven to 400F. Wash and trim any tough ends from asparagus spears. Arrange on a sheet pan and roast for 10-15 minutes, or until a tip of a knife is easily inserted. Remove from oven.
While asparagus is roasting, unroll the puff pastry. Leave the parchment paper that it came with underneath the pastry. With the tip of a sharp knife, gently score all the way around each side about 2 inches from the edges, creating a border for the tart. Be careful not to cut all the way through the pastry.
Add the shredded cheese to the center of the pastry. Arrange the roasted asparagus alternating the tips width-wise for the length of the tart. Top lightly with grated lemon zest over the asparagus, and season to taste with salt and pepper. Place in the preheated 400F oven for 15-20 minutes, or until pastry is puffed and golden, and cheese is melted and bubbly. Remove from oven to cool. Slice into large wedges, or smaller slices for an appetizer.
Optional Spring Greens and Prosciutto Toppings
Meanwhile, in a large bowl squeeze 1 tablespoon of lemon juice. Add a pinch of salt and pepper, and wisk in about 2 tablespoons of olive oil until emulsified. Toss the spring mix greens in the dressing mix. Add the dressed spring greens to the top of the warm tart, and top with pieces of prosciutto. Serve.