Asparagus Tart

From the kitchen of Carolyn Lillehaugen

This recipe seems fancy, but it is easy to make!  Great as an appetizer or side dish.

1 pound fresh asparagus, trimmed

1 sheet frozen pie pastry, thawed and rolled into a rectangle (puff pastry also works well)

2 cups shredded mozzarella cheese (can also substitute fontina or other cheeses)

1 teaspoon grated lemon zest

2 tablespoons lemon juice

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 400°. In a large pan or skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry.

On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large backing sheet. Bake until golden brown, about 10 minutes.

Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients, drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.