Ingredients:

1 sheet puff pastry

2 cups Gruyere Cheese, shredded

1/2 pound asparagus

3 tablespoons Coronado Taste of Oils Herbes de Provence Olive Oil

3 tablespoons Coronado Taste of Oils Lavender Balsamic Vinegar

Salt and Pepper to taste

Method:

Preheat oven to 400 degrees F

Trim botton of aparagus spears, place in a plastic bag with the oil and vinegar.  Let marinate.

On a floured surface, roll out puff pastry to @ 10x16.  Place pastry on a rimless baking sheet on parchment paper.  With a sharp knife score pastry dough 1 inch from edge.  Pierce interior rectange with a fork, randomly.  Bake until golden, about 15 minutes.

Remove pastry from oven.  Spread Gruyere on interior rectange, place marinated asparagus on Gruyere layer.  Season with salt and pepper and a little Herbes de Provence if you so desire.  Bake for 20 to 25 minutes.  Cut with pizza cutter and serve.