INGREDIENTS

All purpose flour for dusting

1⁄2 (17.3 oz) box frozen puff pastry sheets (1 sheet)

4 tbsp unsalted butter (1⁄2 stick), melted 

1⁄2 (7.6 oz) package Yancey’s Fancy Champagne Cheddar Cheese, shredded (~1 cup)

1 bunch asparagus, trimmed (~1 lb) 

1⁄2 tsp coarse sea salt

1⁄2 tsp smoked paprika

1⁄4 tsp ground black pepper

2 tbsp honey

1 tbsp chopped roasted salted almonds

1 tsp chopped fresh tarragon

INSTRUCTIONS 

1. Preheat oven to 425° F; line rimmed baking pan with parchment paper. Lightly dust cutting board with flour; thaw puff pastry sheet as label directs on cutting board
2. Gently roll puff pastry into 14 x 10 inch rectangle; cut into (8) 5 x 3 1/2 inch rectangles. Brush 2 tbsp butter over rectangles; sprinkle with cheese. Lay about 4 pieces asparagus diagonally across 2 opposite corners of each rectangle; sprinkle with salt, paprika and pepper. Tightly roll up puff pastry over filling, pressing puff pastry to seal; transfer bundles, seam side up, to prepared pan. Brush bundles with remaining 2 tbsp butter; roast 20 minutes or until golden brown. Makes 8 bundles
3. In small bowl, stir honey and almonds; drizzle over bundles and sprinkle with tarragon



Approximate nutritional values per serving (1 bundle): 256 Calories, 18g Fat, 10g Saturated Fat, 30mg Cholesterol, 404mg Sodium, 22g Carbohydrates, 2g Fiber, 6g Sugars, 5g Added Sugars, 7g Protein

Prep Time: 20 minutes

Cook Time: 20 minutes

Number of Servings: 6