Upside-Down Asparagus Puff Pastry

Ingredients

• 1 package puff pastry, thawed
• ½ bunch of asparagus, washed and trimmed
• 2 stalks green garlic, washed and minced
• Salt, pepper, and red pepper flakes (all to taste)
• Balsamic glaze
• Cooking spray
• 1 cup cheese, shredded (Gunn’s Hill 5-Brothers Cheese)

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside for later use.
2. Unwrap and unroll the thawed puff pastry and cut into 4 even rectangles.
3. Prep all remaining ingredients so that you can quickly assemble the puff pastries!
4. Once ingredients are ready, start to assemble:
   1. Divide the baking sheet into four quadrants. In the middle of each, spray a generous coat of cooking spray.
   2. Next, lay down 4-5 spears of asparagus and top with a sprinkle of minced green garlic.
   3. Season with salt, pepper, and red pepper flakes.
   4. Add a drizzle of balsamic glaze, and then top the seasoned asparagus with ¼ cup cheese.
   5. Place one puff pastry rectangle on top of the asparagus and cheese mixture, ensuring everything is covered.
   6. Use a fork (you may want to dip it in water first so it doesn’t stick!) and press down the edges of the puff pastry.
   7. Spray the puff pastry with another coat of cooking spray.
   8. Repeat this process for the remaining 3 puff pastry pieces.
5. Once all 4 pastries have been prepared, transfer to the preheated oven and bake for 20 minutes.
6. Remove from the oven, let cool slightly, and then flip over. You should have a deliciously flaky, cheesy, and asparagus-filled pastry to enjoy

About Thames River Melons

Recipe developed and photographed by Alex Chesney, RD

Alex Chesney, RD First and foremost, Alex really loves food! She grew up on her family’s fruit and vegetable farm Thames River Melons, located in Southwestern Ontario, and spent her time growing, harvesting, and selling their produce. Alex then went on to pursue an education in Applied Human Nutrition at the University of Guelph. After graduating, she completed a dietetic internship in Toronto, where she deepened her knowledge about food and nutrition. Today, she is a Registered Dietitian, and firmly believes that in order to create sustainable and lifelong change, nutrition education should be taught alongside hands-on activities like cooking and growing your own food. In her spare time, Alex can usually be found in the kitchen, trying out new recipes or whipping up her own creations.