• 1 pound asparagus, ends trimmed
• Kosher salt, as needed
• 1 teaspoon olive oil
• 1 lemon, zested
• 1 clove garlic, grated
• Black peppercorns, freshly grated, as needed
• Flour, as needed
• 1 sheet frozen puff pastry, thawed
• 2 tablespoons Dijon mustard
• 1 cup cooked and diced Hatfield Original Hardwood Smoked Dinner Ham
• 1/ 2 cup grated Parmesan cheese
• 1 egg, beaten

Method

• Step 1

  Bring a large pot of salted water to a boil and set up an ice bath. Preheat oven to 425˚F.

• Step 2

  Once water has reached a boil, add asparagus and cook for 2-3 minutes, or until bright green and crisp tender. Plunge into ice bath for 1 minute, then drain and let dry. Add asparagus to a large bowl and toss with olive oil, salt, pepper, lemon zest and garlic. Set aside.

• Step 3

  Meanwhile, lightly flour a surface and roll puff pastry into a 12 by 16 inch rectangle on top of a sheet of parchment paper. Transfer pastry and parchment paper onto a baking sheet, then pierce the pastry all over with the tines of a fork. Place in the oven to bake for 12-15 minutes, or until lightly golden.

• Step 4

  Once pastry has par-cooked, remove from oven and brush with Dijon mustard. Place ham on top, followed by cheese, then asparagus. Bake for 12-14 minutes more, then brush edges with beaten egg and return to the oven for 2 more minutes or until the pastry is very golden brown and shiny.

• Step 5

  Let cool slightly before slicing and serving.