- 1 lb asparagus, ends trimmed
- Drizzle of olive oil
- 1 sheet frozen puff pastry, defrosted but still chilled
- 1 egg
- 4 oz herbed goat cheese (plain also works), softened
- 2 oz cream cheese, softened
- 1 garlic clove, pressed or grated
- Zest of 1 lemon
- Salt and pepper, to taste
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Spread the asparagus out on the lined baking sheet in an even layer and drizzle lightly with olive oil. Season with salt and pepper.
- Roast for 10-12 minutes or until the asparagus is tender. Remove from the oven and set aside to cool.
- Meanwhile, unroll the pastry onto a lightly floured surface and roll out gently with a rolling pin. You just want to thin the pastry out a little bit so you have a larger surface to work with.
- Remove the asparagus from the baking tray, put down another sheet of parchment paper, and then transfer the pastry to baking sheet and prick all over with a fork.
- Beat the egg in a small bowl with a splash of water and then brush the egg wash all over the surface of the pastry.
- Place the baking sheet in the oven and bake for 10 minutes or until the pastry starts to turn a light golden brown.
- Remove from the oven and gently push down any puffed parts.
- Meanwhile, stir together the herbed goat cheese, cream cheese, garlic, and lemon zest in a small bowl. Season lightly with a pinch each of salt and pepper.
- Spread the goat cheese mixture all over the surface of the puff pastry, leaving a 1-inch border around the edges.
- Arrange the asparagus spears in a single layer over the goat cheese, season everything with another pinch of salt, and then return the baking sheet to the oven for another 8-10 minutes, or until the pastry is golden and puffed around the edges.
- Cool for a few minutes on the pan before removing and slicing. Serve warm or at room temperature.