Easter side dishes can be a little dull so we tested out a new recipe and it turned out fantastic. Give this Asparagus & Cheese Tart a try. You may want to double it for a larger crowd because it will go fast! 

Ingredients:

1lb asparagus
1 sheet puff pastry
1cup fontina cheese, grated
1cup gruyere cheese, grated
1Tbl Shallot minced
2 egg yolks
3 Tbl milk
Original Slavo Salt
2tsp Olive Oil

Preparation: 

1. Blanch asparagus in salty water until just tend, careful not to overcook. Place in ice bath to stop cooking process quickly. Depending on thickness of asparagus cooking times with vary 2-5 minutes generally. Drain and set aside.
2. Preheat oven to 400 degrees.
3. Take thawed puff pastry and rollout on parchment paper lined baking sheet. With a fork pierce the dough all over. Bake until golden brown, about 10-12 minutes. Allow to cool.
4. Mix fontina, gruyere cheeses, shallot, milk, yolks and 1 tsp Original Slavo Salt in a bowl and combine. Spread the mixture over the pastry evenly leaving some room on the boarders. Toss asparagus with olive oil and 1 Tbl spoon Original Slavo Salt lightly. Place asparagus on top of cheese mixture and bake 15-20 minutes.
5. Serve and enjoy