Fontina Asparagus Tart

• 1 pound fresh asparagus, trimmed
• 1 sheet frozen puff pastry, thawed
• 2 cups shredded fontina cheese
• 1 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry.
2. On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large
3. . Bake until golden brown, about 10 minutes.
4. Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.

fresh asparagus, pastry, fontina cheese, lemon zest, lemon juice, olive oil, salt, pepper

Taken from www.tasteofhome.com/recipes/fontina-asparagus-tart/ (may not work)