This was a hit at Easter, so I thought I would share.
1 (4 ounce) package Rondel cheese with herbs, room temperature
1 small bunch of Asparagus cleaned and trimmed
2 T. Olive Oil
1 t. Sea Salt
1/2 C. Balsamic Vinegar
Line a baking sheet with foil and lightly grease. Place 1 sheet of puff pastry on the pan and bake at 450 degrees for 15 minutes until lightly browned. Carefully remove to a serving platter and cool.
Toss asparagus with olive oil and sea salt on the backing pan and lay out in a single layer. Roast at 450 degrees for 12 to 15 minutes until slightly tender.
Reduce the balsamic in a small pan until halved.
Spread the cheese on the puff pastry then top with the roasted asparagus. Drizzle the balsamic reduction over the top. Cut into 2 to 3 inch squares and serve
Suggestions: Cut the asparagus into bite size pieces for easier eating. You could also cut the puff pastry into individual portions before baking.