Christmas

Over Christmas I did a lot of cooking.  I tried some new recipes but put my twist on them.  I have a real hard time following recipes exactly.  One recipe that I tried and liked was an asparagus dish. It called for

• Flour, for work surface
• 1 sheet frozen puff pastry
• 2 cups Fontina, shredded
• 1 1/2 pounds medium or thick asparagus
• 1 tablespoon olive oil
• Salt and pepper

1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle (I used a pizza slicer). Bake until golden, about 15 minutes.
2. Remove pastry shell from oven, and sprinkle with Fontina. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Fontina, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

* My twist- I made a white sauce added lemon and the fontina.  I put the sauce on the asparagus. 

My Mom found this in a magazine.  It was good.