Ingredients
Scale
- 1 sheet of frozen puff pastry, thawed
- About 1/2 Tablespoon olive oil, for basting, with 1/8 teaspoon Italian seasoning and 1/8 teaspoon granulated garlic stirred in
- 1/2 cup Summer Herb Greek Yogurt Mayo (recipe here)
- 1 small bunch of asparagus (about 15 – 20 thin spears)
- 3/4 cup mixed shredded Asiago & MontAmore cheeses
- 1/4 cup chopped bell pepper (fresh or frozen: red, green, orange and/or yellow)
- Fresh basil leaves, for garnish
Instructions
- Preheat the oven to 350 F. Stir the Italian seasoning and garlic into the oil and set aside.
- Spray a flat baking sheet with cooking spray. Place the puff pastry on the baking sheet, prick with a fork, leaving about 1/2 inch border around the edges. Bake for 10 – 15 minutes or until golden brown and puffy.
- Set the asparagus on a baking sheet and brush lightly with the seasoned olive oil. Sprinkle with Red Robin seasoning & a bit of fresh ground pepper. Set in the oven and bake for about 5 minutes, or until crisp but starting to tenderize just a bit.
- Pull the asparagus and puff pastry out of the oven. Spread the herb Greek yogurt mayo all over the puff pastry except leave about 1/2 inch of that pretty puffy edge all around. Arrange the asparagus in a line over the herb mayo, then top with the shredded cheeses and bell pepper.
- Bake at 350 for about 10 minutes or until the cheese is melted and bubbly. Garnish with fresh herb leaves, if desired, before serving.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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