1 tablespoon butter
1 shallot, finely chopped
1 bunch (about 1 pound) trimmed asparagus, cut into 1-inch pieces
1 sheet puff pastry dough
1/2 pound goat cheese
2 tablespoons sliced sundried tomatoes, packed in oil
3/4 cup diced Honey Baked Ham
salt and freshly ground black pepper, to taste
1 egg, yolk only
1/2 teaspoon water
Heat oven to 450 F.
In medium frying pan, saute butter and shallot over medium-high heat for about 1 minute.
Add asparagus to pan and cook until tender, about 5 minutes.
Set aside pan containing shallots and asparagus. Open puff pastry dough and, on lightly floured parchment, roll dough into rectangular shape, approximately 10-by-16 inches.
Transfer and pat pastry dough onto baking sheet, leaving 1-inch border. Layer with goat cheese.
On top of cheese, sprinkle shallots and asparagus, tomatoes, ham and salt and pepper, to taste.
Brush edge of pastry with egg yolk mixed with water.
Bake 20-25 minutes, until pastry is golden brown and puffy. Let cool slightly and serve.