3 ounces Keystone Farms Cheese Sarvecchio Parmesan Cheese, divided
2 tablespoons butter, cubed
1 large sweet onion, halved and thinly sliced
1/4 teaspoon each salt and pepper
1/3 cup heavy whipping cream
1 sheet frozen puff pastry, thawed
1/2 pound fresh asparagus spears, trimmed and blanched
8 cherry tomatoes, halved
2 teaspoons lemon zest
1 Shred 1/4 cup parmesan. Finely shred remaining parmesan.
2 Melt butter in a large, heavy skillet over medium heat. Add onion, salt and pepper; cook for 10 minutes, stirring frequently. Reduce heat to medium-low. Cook for 20-25 minutes longer or until onion is golden brown, stirring occasionally.
3 Gradually stir in cream. Bring just to a boil; cook and stir until cream is reduced and thickened. Remove from the heat. Stir in shredded parmesan until melted; set aside.
4 Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.
5 Unfold puff pastry on a lightly floured surface; roll out to a 15 x 10-inch rectangle. Transfer pastry to prepared pan. Score a 1/2-inch border on edges of pastry with a knife. Prick pastry with a fork.
6 Spoon reserved onion mixture to edges of scored pastry. Arrange asparagus and tomatoes on top.
7 Bake for 18-20 minutes or until pastry is golden brown. Sprinkle with finely shredded parmesan. Cool on a wire rack for 10 minutes.
8 Sprinkle with lemon zest just before cutting. Serve warm or at room temperature.
To blanch asparagus, add asparagus to boiling, salted water for 2-3 minutes or until crisp-tender. Drain asparagus; immediately place in a bowl of ice water. Drain and pat dry.
SarVecchio Parmesan cheese is America's most highly decorated parmesan. Aged for at least 20 months, this award-winning cheese is fruity, nutty and has roasted caramel flavor notes.