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Preheat oven to 400 degrees, with rack in the middle position. Slice asparagus into one-inch pieces, discarding any tough ends. Place asparagus in a bowl, toss with Fustini’s Sage and Wild Mushroom Olive Oil, salt, and pepper.
Unfold one sheet of puff pastry on a lightly flour surface. Using a pastry or pizza wheel, cut the puff pastry into 9 square pieces, using the long folds as a guide for two cuts lengthwise, then two more crosswise cuts. Using a paring knife (or and small sharp knife), cut a shallow, square 1/2 in border inside the edge of each pastry square, making sure not to cut all the way through the bottom or edges. Each should look like a picture frame when done.
Brush the 1/2 inch border of each piece with egg wash. Fill the middle of each pastry with 1-2 tsp Fustini’s Porcini Truffle Tapenade, spreading inside the border. Place a few pieces of asparagus over the tapenade in each pastry. Place baking sheet on middle rack. Bake for 20-25 minutes. Remove baking sheet from oven. Drizzle each pastry with Fustini’s Black Truffle Balsamic Vinegar. Plate & Serve!
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