Deadline Asparagus en Croute #recipe @lucyburdette

LUCY BURDETTE: I just crossed the finish line for a crushing deadline for Key West food critic #9. So dinner needed to be easy, I tell you, easy! Asparagus is rushing the garden and we've been eating it at most meals. What could I make that was easy and different? Now wasn't the time to learn to make puff pastry from scratch. 

But when I spotted this box in my favorite local market, Bishop's, I suddenly knew the menu!

• 1 pound fresh asparagus, trimmed
• 1 14 oz puff pastry, thawed
• 1.5 cups shredded gruyere cheese
• 2 Tbsp garlic cheese spread, like Alouette or Rondele
• 1/4 teaspoon pepper

Preheat oven to 375°. 

On a lightly floured surface or a sheet of parchment, roll pastry sheet into a 16x12-inch rectangle. Score a line one inch from all the edges (this sets up the border) and then prick the interior. Transfer to a parchment paper-lined large baking sheet. Bake about 10 minutes until golden. If it's very puffy, prick again.

Spread the garlic cheese over the pastry. Sprinkle 1-1/2 cups cheese to within 1/2-in. of edges. Place asparagus over top, alternating ends and tips. Bake until cheese is melted, 10-15 minutes. Serve warm. (Although we ate the leftovers at room temperature, and that was almost as good!)

Death on the Menu, the 8th Key West food critic mystery, will hit bookstores on August 7 from Crooked Lane Books. 

Here's a pre-order the book link from Amazon--and here's a link to preorder a hard copy from RJ Julia in CT, where you'll be able to get a signed copy. 

Or you can order it from Books and Books in Key West, or call Suzanne Orchard at Key West Island Bookstore ((305) 294-2904)--she'll be delighted to order you a copy! 


Or really, wherever books are sold...