1 pound fresh asparagus, trimmed

1 sheet frozen puff pastry, thawed

1/2 pound fontina cheese, shredded, divided

2 tablespoons lemon juice

1 tablespoon olive oil

1 teaspoon grated lemon peel

1/4 teaspoon salt

1/4 teaspoon pepper


In a large skillet, bring 1 in. of water to a boil; add asparagus. Cover and cook for 3-5 minutes or just until crisp-tender; drain.
On a lightly floured surface, roll out pastry into a 12-in. x 16-in. rectangle; transfer to a parchment paper-lined baking sheet. Bake at 400 for 10 minutes or until golden brown.
Sprinkle 1-1/2 cups cheese over pastry. Arrange asparagus on top; sprinkle with remaining cheese. Combine the lemon juice, oil, lemon peel, salt and pepper; sprinkle over top. Bake 10-15 minutes longer or until asparagus is tender and cheese is melted. Slice and serve warm. Yield: 1 tart (about 24 appetizers).