This recipe is featured in our Weekly Meal Planner here!
1 tbsp butter
1 tbsp olive oil
2 onions, cut into half moons
1 sheet of puff pastry (store bought)
drizzle of truffle oil (or olive oil)
1/2 cup cheddar cheese, crumbled
1/4 cup comté cheese, shaved (Or Parmesan)
15-20 pieces of Asparagus
salt & pepper to taste
sprinkle of herbs of choice (like parsley)
In a heavy bottomed skillet, heat the butter and olive oil until melted. Add the onions and a pinch of salt and cook over medium heat until they begin to soften. Continue to cook, stirring often, until they begin to caramelize, about 25-30 minutes. If the bottom of the pan is browning too much, you can deglaze it with a touch of water or wine. Set aside to cool slightly.
Preheat the oven to 400˚F. Roll puff pastry into rectangle that is about 1/4 inch thick. Score the middle section, leaving a 1 inch border around the edges. Lightly drizzle with truffle-oil.
Top the middle of the puff pastry with the caramelized onions, then add the cheddar cheese. Add the asparagus in a neat row, then top with shaved comté. Sprinkle with plenty of pepper, a touch of salt. Drizzle again with a few sloshes of truffle oil. Sprinkle with your favorite herbs.
Bake for about 25-30 minutes, or until puff pastry is golden brown.