I have been having the longest work weeks for the last two weeks now and haven’t really been all that inspired to do anything but consume coffee and sleep. But Friday bring freedom, I have class all afternoon so that means I only have a half day of work. On my way home from class I stopped and got a few things because our fridge was empty-I’m not exaggerating, all we had was milk, carrots, and left over pizza.

I think my inspiration for this came from a pic I saw on instagram, all I know is it is super simple to make, is versatile for function, makes great for left overs, and doesn’t take that much time. This dish is perfect as a snack, an appetizer, an entree, and as leftovers.

I think my favorite thing about this dish is how the salt from the Pancetta brings out the flavors of the asparagus, and all the ingredients just marry so well together.

Before the oven.

Just out of the oven.

What You Need:

• 1-2 Sheets of Puff Pastry-Thawed
• 1 Egg
• 1 TBSP Water
• 1/2 C. Diced Pancetta
• 1/2-3/4 C. Italian Blend Shredded Cheese
• 1/2 lb. Asparagus- Cleaned & Trimmed
• 1/4 C. Roughly Chopped Mushrooms
• Parmesan for sprinkling

*Note: You could also try adding olives, yum!

For Sauce *Optional*:

• 2 tsp. Mustard
• 2 tsp. Lemon Juice
• 2 tsp. Honey

What You Do:

1. Preheat Oven to 400 degrees F.
2. Prepare baking sheet with either parchment paper or non-stick spray.
3. Lay puff pastry on prepared baking sheet (depending on the size of baking tray you can use either one or two puff pastry sheets, I used two in my photos), fold edges about 1/2 inch inward. Press down with fork to secure. Puncture inside of puff pastry square several times with fork.
4. Layer half of the Italian cheese blend on the puff pastry. Then arrange the asparagus evenly on top of the cheese. Next evenly distribute the pancetta, and roughly chopped mushrooms. Add the rest of the Italian cheese blend, and top with a sprinkling of parmesan.
5. Mix egg & water together, brush edges of puff pastry with egg wash.
6. Bake for 15-17 minutes, or until edges are golden brown.
7. To make the sauce: combined mustard, lemon juice, & honey.
8. Use paper towel to blot away any liquid released from the asparagus.
9. Let cool 5 minutes.
10. Drizzle with honey mustard sauce if desired, serve & enjoy!

We barely had any left overs but those we did have we ate the next morning with a scramble, it was so delicious!