- 1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
- 1/4 cup Dijon-style mustard
- 1 pound fresh asparagus
- 2 ounces prosciutto, cut into thin strips
- 1 cup shredded fontina cheese
- 1 tablespoon chopped fresh thyme leaves
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10 x 14-inch rectangle. Place the pastry sheet onto the baking sheet. Brush the pastry sheet with the mustard. Fold in the edges of the rectangle about 1/4-inch and crimp with a fork to seal.
- Arrange the asparagus on the pastry in a single layer. Sprinkle with the prosciutto, fontina and thyme.
- Bake for 20 minutes or until the pastry is golden and the asparagus is tender.