Asparagus in Puff Pastry with Lemon Sauce
Serves 6
½ pound frozen puff pastry, thawed overnight in refrigerator
1 egg yolk mixed with 1 teaspoon water
36 thin asparagus stalks
Juice of one lemon
2 sticks unsalted butter, softened
Salt and white pepper to taste

1. Preheat oven to 425 degrees. Unwrap puff pastry. On a lightly floured surface, roll out pastry to an 11-inch square, scant ¼ inch thick. Cut pastry into 6 rectangles. Score pastry in a lattice pattern with a sharp knife. With a metal spatula, transfer rectangles to a cookie sheet and brush with beaten egg yolk, avoiding the edges of the pastry. Bake for 10 minutes until golden. Cool.
2. Meanwhile, cut asparagus to about 3 inches long and cook in boiling, heavily salted water until al dente, 2 to 3 minutes. Drain.
3. In a small pan, heat the lemon juice over low flame. Add butter slowly, whisking all the time until the sauce becomes smooth and creamy. Do not let boil. Remove from heat and season with salt and pepper.
4. Cut puff pastry rectangles in half horizontally. Put cooked asparagus on the bottom half of the pastry rectangles. Pour lemon-butter sauce over each and top with the other half of pastry.

Asparagus Fontina Tart
Serves 4
8 ounces frozen puff pastry, thawed overnight in refrigerator
½ cup grated Fontina cheese
16-20 asparagus stalks, cut to 3 ½ inches
2 tablespoons grated parmigiano reggiano cheese

1. Preheat over to 375 degrees. Unwrap puff pastry; on a lightly floured surface, roll out dough to a scant ¼ inch thick. Using a saucepan lid as a template, cut out an 8-inch circle of dough and transfer to an ungreased cookie sheet. Chill in a refrigerator or freezer for ten minutes. Lightly prick dough all over with a fork.
2. Cover pastry with grated Fontina within ½ inch of the pastry edge.
3. Place asparagus spears in a spoke pattern with 3 or 4 aspargus tips in the center. (see photograph)
4. Bake until puffed and golden, about 20 minutes. Remove from oven and sprinkle tart with parmesan. Return tart to oven and bake for five more minutes. Serve warm.