Ingredients:

• 1 bundle asparagus, washed, dried, ends trimmed
• 2 sheets puff pastry, thawed
• 1 tbsp olive oil, separated
• Salt and pepper to taste
• 2 tbsp Elda’s Kitchen Garlic & Herb Sauce
• 7 oz Gruyère cheese, shredded
• 6 bacon slices
• 1 egg, beaten
• Dijon mustard to serve on the side

Directions:

Preheat oven to 425º Fahrenheit.

In a skillet over medium-high heat, cook bacon slices until about half-cooked. Transfer to a paper towel-lined plate to remove some of the grease. Cut slices in half and set aside. 

Toss asparagus in olive oil, 2 tbsp Elda’s Kitchen Garlic & Herb Sauce, salt, and pepper. 

Cut pastry sheets into 12 rectangles and turn diagonally. On the pastry rectangle, lay ½ a slice of bacon, 2-3 asparagus stalks, and a sprinkle of gruyere cheese. Fold the side corners over the filling to overlap in the middle. 

Place on parchment-lined baking sheets and brush pastry with egg wash. Bake in the oven for 12-19 mins. Serve with Dijon mustard on the side.