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Ingredients
  • 1 sheet defrosted Puff Pastry
  • 2 cups (abt 5 ½ oz) shredded Gruyère cheese (Fontina works too)
  • 1 ½ lbs medium to thick asparagus spears
  • 1 tablespoon olive oil
  • salt & pepper
  • flour, for work surface
  • parchment paper
Steps
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