Asparagus, Prosciutto And Fontina Tart

• 0.5 (17 1/3 ounce) package pepperidge farm puff pastry sheets
• 2 tablespoons dijon-style mustard
• 1 lb fresh asparagus, tough ends discarded
• 3 ounces prosciutto, cut into thin strips
• 1 cup shredded Fontina cheese
• 1 tablespoon chopped fresh thyme leaves or 2 teaspoons dried thyme

1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10 x 14-inch rectangle. Place the pastry sheet onto the baking sheet. Brush the pastry sheet with the mustard. Fold in the edges of the rectangle about 1/4-inch and crimp with a fork to seal.
3. Arrange the asparagus on the pastry in a single layer. Sprinkle with the prosciutto, fontina and thyme.
4. Bake for 20 minutes or until the pastry is golden and the asparagus is tender.

pastry sheets, mustard, fresh asparagus, cheese, thyme

Taken from www.food.com/recipe/asparagus-prosciutto-and-fontina-tart-475380 (may not work)