LeGourmetTV Is Now Glen & Friends Cooking!This makes a great elegant appetiser for your next dinner party.Makes one 10" square tart. Recipe can easily be doubled.Ingredients1 bunch (1 lb/500 g) asparagus, trimmed ½ pkg (225 g) puff pastry, thawed 1 Tbsp (15 mL) Dijon mustard ¾ cup (175 mL) grated Gruyere cheese ½ tsp (2 mL) fresh ground pepper 1 egg 1 Tbsp (15 mL) milkMethod:Preheat oven to: 450°F (230°C)Line a baking sheet with parchment paper. In a steamer or rack in a saucepan, cover and steam asparagus until tender-crisp, 3 minutes. Chill in ice water bath and pat dry. Unroll pastry sheet onto prepared pan. Spread evenly with mustard, leaving 1" (2.5 cm) border. Then arrange asparagus by alternating ends on top of mustard; sprinkle with cheese and pepper. Make an egg wash by beating an egg with milk; lightly brush over pastry border. Bake, rotating pan halfway through, until puffed and golden and cheese is bubbly about 18 minutes. Cut each into 6 pieces; serve warm or cool. Check out our Puff Pastry Playlist for more great recipes like this:http://youtu.be/9n6Sx6QXrg0?list=PLgOb3zseg1hTIYrCz-lUM1E5b7g9LSoFP - Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.Subscribe to our channel: https://www.youtube.com/user/legourmettvWebsite: http://www.legourmet.tvTwitter: https://twitter.com/LeGourmetTVFB: https://www.facebook.com/legourmettvInsta: http://instagram.com/legourmettvMaking Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ-~-~~-~~~-~~-~-Please watch: "
