Ingredients:

  • 1 sheet (255 g) frozen puff pastry, thawed
  • 1 large (50 g) egg, beaten
  • 5 oz (140 g) Boursin garlic and fine herbs cheese, softened
  • 1/4 cup (25 g) freshly grated Parmesan cheese
  • 1 lb (450 g) fresh asparagus, woody ends trimmed
  • 1 tbsp (15 ml) extra virgin olive oil
  • 1/2 tsp (3 g) kosher salt
  • 1/4 tsp (1 g) freshly cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper.
  2. Unroll the thawed puff pastry and place it on the sheet. Using a knife, lightly score a 1-inch (2.5 cm) border around the edge—do not cut all the way through.
  3. Spread the softened Boursin cheese evenly inside the scored border, leaving the edges clean.
  4. Arrange the asparagus spears side-by-side on top of the cheese; they should be snug but not overlapping.
  5. Drizzle the olive oil over the spears and sprinkle with salt and pepper.
  6. Brush the outer border of the pastry with the beaten egg wash for a deep golden finish.
  7. Sprinkle the grated Parmesan over the asparagus.
  8. Bake for 18–22 minutes, or until the pastry has puffed up and the edges are a rich, golden brown.