Submitted by: Tulkoff
Perfect for a Sunday brunch or as an appetizer at parties!
1 lb Asparagus, trimmed
1 Sheet frozen puff pastry, thawed
All-purpose flour, for dusting
½ cup Tulkoff Scampi Butter
1 cup Fontina cheese
1 cup Gruyère cheese
1 Tbsp Shallot, minced
2 Egg yolks
3 Tbsp Whole milk
Kosher salt and black pepper, to taste
½ tsp Extra-virgin olive oil
Cook asparagus in about 1″ of water until bright green and crisp-tender (2 to 5 minutes). Drain and transfer to a bowl of ice water to stop cooking; drain and pat dry. Preheat the oven to 400 degrees.
Roll out the puff pastry on a floured surface. Transfer to a parchment-lined baking sheet and prick with a fork. Bake until light golden brown, about 12 minutes.
Meanwhile, mix the Scampi Butter, fontina, gruyère, shallot, egg yolks, milk, and salt and pepper in a food processor until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1″ border. Toss the asparagus with the olive oil and salt and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Serve warm or at room temperature.