Saturday, November 5, 2011

Asparagus & Parmesan Puff Pastry

I found this recipe in an old issue of Taste of Home magazine. It makes a delicious accompaniment to a salad or fantastic hor d’ourves! Try these at your next holiday gathering! Enjoy!

1 8oz package of cream cheese, softened
1/2 c. grated Parmesan cheese
3 Tbl lemon juice
5 fresh basil leaves, finely chopped
2 sheets of frozen puff pastry, thawed
1 lb bunch of asparagus, trimmed and sliced in half lengthwise
3 Tbl olive oil
3 Tbl. shredded Parmesan cheese (for sprinkling)

Preheat the oven to 400F

In a small bowl, combine the softened cream cheese, grated Parmesan cheese, lemon juice and basil.

Unfold the thawed puff pastry onto two baking sheets coated with cooking spray. Cut each sheet into four rectangles, placing them slightly apart on the baking sheets. Spread each rectangle with cream cheese mixture to within 1/2 inch of the edges. Trim asparagus spears to 1 1/2 inches shorter than the pastry. Drizzle with oil.

Bake at 400F for 18-22 minutes or until golden brown. Sprinkle with the 3 Tbl Parmesan cheese. Slice each pastry in half or quarters, depending on how big you want them. Serve warm.

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