Pesto Pastry Squares with Roasted Red and Green
Ingredients
- 1 sheet 1/2 box, frozen puff pastry dough, thawed
- 1 bunch asparagus, about 30 spears tough ends broken off
- 10 grape tomatoes halved
- 1/4 cup pesto
- 1/4 cup mayonnaise
- 1/2 cup freshly shaved Parmesan cheese
Instructions
- Gently unfold dough and roll out just a little.
- Spread dough with a thin layer of pesto sauce. Top pesto with a thin layer of mayo.
- Sprinkle generously with Parmesan cheese.
- Rinse asparagus and wrap in a paper towel and microwave for 2 minutes until crisp tender.
- Cut into 1 inch pieces and lay in rows on pastry.
- Top with tomato halves.
- Drizzle with a scant amount of olive oil and season with salt and pepper.
- Bake at 400 for 25-30 minutes. Cut into 4 rows, and each row into 5 squares.