First I cut up four walls walls sweets and put them in a pan.
I didn't fully cook them down cause I wanted some texture from the onions.
As those cooled I prepared the pastry dough by thawing and rolling it out. I then scored a square about 1inch around the edges and poked the center with a fork.
As it baked I shredded the gruyere.
I baked the crust to a nice golden brown.
I layered the onions first.
Then added the gruyere.
On to I put the asparagus making every other one up and down. Because my baking stone is square I ended up with some room at the bottom and so I put more asparagus across the bottom and basted it with olive oil, salt, and pepper.
I baked it all for about 25 minutes and took it out when a fork could pierce the asparagus.
It was fantastic. FANTASTIC.
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