This recipe called for puff pastry sheets, but our grocery has been out of them forever, so I used the shells instead, and like the outcome better! Puff pastry is one of those things that I suggest “store bought” is just as good as homemade (or in my case, better than homemade).

Preheat your oven to 425 degrees; when hot, pop in the shells for 10 minutes.

Meanwhile, steam the tips of young asparagus, a bunch or 3 depending on the size – I used 36 tips, until tender-ish (not tender-crisp, not soggy).  

Mix 2 tablespoons olive oil (I used a truffled olive oil), the juice of one lemon, the zest of half the lemon, and to taste, salt, pepper, and red pepper and set aside.

Slice 6 ounces of Fontina cheese into small rectangles, so it will fit into the cups. I had 6 pastry cups with 3 slices of cheese in the bottom of each. Grate 2 ounces of the cheese and set aside.

Pull out the shells and lift off the tops. Fill with a bottom layer of sliced Fontina cheese, then lean the asparagus in the cheese and against the side of the cup, then sprinkle them with more Fontina.

Spoon the lemon oil over the tops of each cup. Put the lids back on and bake for 10-13 minutes until golden.