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Serves 4 to 6
1 pound puff pastry
sheet, thawed
1/2 pound Swiss cheese
4 tablespoons Dijon mustard
12
asparagus spears, cooked crisp
1 egg, beaten
Preheat oven to
375 degrees.
Roll puff pastry sheet on a floured work surface to a
thickness of 1/8 inch. Cut into 4-inch squares.
Cut cheese into fingers
about the size of asparagus spears.
Spread each pastry dough evenly with
mustard.
Lay an asparagus spear and a strip of cheese on each pastry
square. Roll them up, seal and place seam side down on a buttered baking sheet.
Brush rolls with beaten egg.
Bake for 12 to 15 minutes, or until pastry is
brown and cheese is melted.
