Preheat oven to 400°F. Unfold puff pastry on a large sheet of parchment paper. Roll sheet into a 10x12-inch rectangle. Use a sharp knife to score a ½-inch border along pastry edge. Generously prick the scored line and center of pastry with a fork. Transfer pastry on parchment to a baking sheet. Bake for 15 minutes.
Now this is how we like to eat our veggies. If you're not a fan of goat cheese, you can substitute with herb-seasoned cream cheese.
Servings and Ingredients
|½ (17.3-oz.) box frozen puff pastry, (1 sheet), thawed|
|2 oz. garlic-and-herb goat cheese|
|½ c. Hy-Vee low-fat ricotta cheese|
|¼ c. Hy-Vee Select shredded Parmesan cheese|
|1 tbsp. fresh lemon juice|
|2 green onions, finely chopped|
|12 oz. fresh asparagus, trimmed and halved lengthwise|
|1 ½ tsp. Hy-Vee Select olive oil|
|Hy-Vee kosher salt, to taste|
|Hy-Vee ground black pepper, to taste|
Things To Grab
- Parchment paper
- Sharp knife
- Large baking sheet
- Medium bowl
- Wire cooling rack
Combine goat, ricotta and Parmesan cheeses, lemon juice and green onions in a medium bowl. Spread mixture inside border of warm pastry.
Arrange asparagus spears on top and brush with olive oil. Sprinkle with salt and pepper. Bake for 15 to 18 minutes or until crust is golden brown. Remove from oven and cool slightly on a wire rack before serving.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 10mg
- Sodium: 260mg
- Total Carbohydrates: 14g
- Protein: 6g