Easter Recipes | Blue Jean Chef - Meredith Laurence

Ingredients

• 1 piece puff pastry (thawed)
• 2 eggs (beaten)
• 1 pound asparagus spears
• ½ tablespoon olive oil
• ½ shallot (minced)
• Salt and freshly ground black pepper
• 4 ounces grated Gruyère cheese ((1 cup))
• 2 ounces grated Fontina cheese ((½ cup))
• 3 tablespoon grated Parmesan cheese (divided)
• 1 tablespoon chopped chives
• Zest of 1 lemon