Asparagus & Mushroom Window Panes

• 1/2 lb thin asparagus
• 2 Tlbs unsalted butter
• 4 ozs sliced shitake mushrooms cut into 1/4 in julienne strips
• 1/4 tsp dried tarragon
• 3/4 tsp grated lemon zest
• Kosher salt & fresh ground pepper
• 1 sheet of puff pastry
• 1/4 c creme fraiche
• 1/4 c grated Gruyere cheese
• Fresh tarragon sprigs for garni

1. Preheat oven to 400 degrees with rack in center of oven
2. Trim asparagus tips on the diagonal - place in medium bowl
3. Preheat skillet, melt butter then add mushrooms, stir til brown for 4 mins. Add to bowl with mushrooms. Add tarragon, zest, 1/2 tsp of salt, pepper and mix well. Cool mix, stir in creme fraiche and gruyere. (Filling can be prepared ahead of time)
4. Roll out puff pastry on floured surface and flatten seams. Cut sheet into four equal squares. With sharp knife, lightly SCORE a 3/4 inch border around the inside of each square. Do Not Cut All The Way Thru Pastry. Transfer squares to baking sheet.
5. Divide asparagus mixture within borders of each square. Bake approx 20 mins until golden brown.
6. Garnish with fresh tarragon if desired.

thin asparagus, butter, shitake mushrooms, tarragon, lemon zest, kosher salt, pastry, creme fraiche, gruyere cheese, tarragon sprigs

Taken from www.epicurious.com/recipes/member/views/asparagus-mushroom-window-panes-50013601 (may not work)