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1.
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Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.
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2.
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Unfold thawed puff pastry onto a lightly floured work surface.
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Slice into six equally sized rectangles.
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3.
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Gently press each rectangle with your fingers, flattening slightly.
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With a small paring knife, score a 1/4 inch border along the outside edge of each rectangle.
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Arrange the dough rectangles 1 inch apart on the prepared baking sheet.
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4.
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Brush each square lightly with beaten egg.
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Sprinkle with salt and coarse ground black pepper.
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Top with a generous sprinkling of grated cheese.
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Press five to six asparagus spears into the cheese, along with a few mushrooms.
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Brush the asparagus with olive oil and sprinkle with more coarsely ground black pepper.
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5.
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Bake for 20 to 25 minutes, until puff pastry is golden brown and asparagus is cooked through.
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Remove from the oven and allow to cool for 10 minutes before serving.
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Serve with thick balsamic reduction.
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For the balsamic reduction:
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In a saucepan over medium high heat bring ingredients to a rolling boil.
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Stir until sugar is dissolved and continue to cook until reduced to 1/3 1/4 cup.
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This is very potent and a little goes a long way.
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Adapted from Joy the Baker.
