1 sheet frozen puff-pastry, thawed
1 10-ounce log goat cheese (room temperature)
1 1/2 pound fresh asparagus spears, cleaned and trimmed
1 Tbsp olive oil
Freshly ground black pepper
Preheat oven to 400ºF. Roll out the pastry into a 10-by-18 inch rectangle. Leaving a 1-inch border, prick the surface of the pastry all over with a fork. Bake about 15 minutes or until golden, then remove from oven. Spread the cheese over the pastry. Lay the asparagus on top of the cheese. Brush with the oil and sprinkle with lemon zest, salt and pepper. Bake an additional 20-25 minutes. Great as an appetizer or brunch dish.