Ingredients
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2 tablespoons olive oil
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1 tablespoon fresh thyme leaves, plus more for garnish
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½ teaspoon grated lemon zest, plus more for garnish
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¼ teaspoon kosher salt
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1 pound thin asparagus, ends trimmed and cut diagonally into 3-inch pieces
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2 ounces soft fresh goat cheese, crumbled (about ½ cup)
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1 sheet (about 8.6 oz) puff pastry, thawed if frozen
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All-purpose flour, for dusting
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1 large egg beaten with 1 tablespoon water
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Flaky sea salt and cracked black pepper, to taste
Instructions
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Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Draw an 8½-inch square on the back of the parchment as a guide and flip it over.
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Brush olive oil within the square and sprinkle with thyme, lemon zest, and salt.
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Arrange asparagus in a chevron pattern inside the square. Use small leftover pieces to fill in any gaps.
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Sprinkle goat cheese evenly over the asparagus.
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On a lightly floured surface, roll out puff pastry to a 9½-inch square. Lay it over the asparagus, allowing a slight overhang. Gently press edges to seal and press down to adhere.
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Lightly score the top of the pastry in a diagonal pattern and brush with the egg wash.
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Bake for 20 minutes until the pastry is puffed and golden. Let cool for 5 minutes.
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Carefully invert onto a cutting board and peel off the parchment.
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Garnish with more thyme, lemon zest, sea salt, and black pepper. Serve warm.