More Asparagus for Rosh Chodesh

With one bunch of asparagus remaining, another recipe develops.  This is very simple, looks beautiful and is absolutely delicious.

Asparagus Tart

Ingredients:  One sheet of frozen puff pastry, thawed, scored around the edges to create an edge.  Pierce throughout the center of the pastry.

                    One bunch of asparagus

                    Olive oil

                    3 small onions, diced and caramelized with
                    3 TB minced garlic

                    1 Cup grated Gruyere

                    Basil olive oil

                    Salt and pepper

Bake the puff pastry on parchment paper at 400 degrees for 12-15 minutes after scoring the inside square with many marks.  Remove from the oven and spread the caramelized onions and garlic on top.  Add the grated cheese and then place the asparagus spears side by side on top.  Brush the asparagus with basil oil and season with salt and pepper. Return to the oven for 15-20 minutes until the asparagus is cooked.