Appetizer: Asparagus & Parmesan Cream Pastry PRINT
|1||package (8oz) cream cheese|
|½||cup grated Parmesan Cheese|
|3||TBSP lemon juice|
|5||fresh basil leaves, chopped|
|1||sheet frozen puff pastry, thawed|
|1||pound fresh asparagus, trimmed|
|2||TBSP olive oil|
|2||TBSP shaved Parmesan cheese|
Combine cream cheese, grated parmesan cheese, lemon juice, and basil.
Unfold pastry on pan coated with cooking spray. Cut into 4 rectangles, placing slightly apart on cooking sheet. Spread cream cheese to within 1/2 inch of edges. Trim asparagus spears to 1 1/2 inches shorter than pastry. Press 4 spears onto each pastry, alternating directions. Drizzle with oil. Bake at 400 degrees for 18-20 min or till golden brown. Sprinkle with shaved parmesan cheese. Slice each pastry in half. Serve warm.