Asparagus & Parmesan Cream Pastry
Looking for a terrific way to use fresh summer asparagus? This is it. Perfect for get-togethers with friends, brunch, picnics – you name it. It says to serve warm but I usually serve it room temperature – either way you can’t go wrong. The filling is creamy inside that golden puff pastry shell making it hard to eat just one piece. Enjoy.
Serves 8 (I often double this recipe)
1 package (8 oz) cream cheese softened (I use the light cream cheese)
½ cup finely grated Parmesan cheese
3 TBSP fresh lemon juice
5 fresh basil leaves, chopped
1 sheet frozen puff pastry, thawed
1 lb. fresh asparagus, trimmed
2 TBSP olive oil
2 TBSP shaved Parmesan cheese
In a small bowl, combine the cream cheese, grated Parmesan, lemon juice and basil.
Unfold puff pastry on a baking sheet coated with cooking spray (I use parchment paper, I think it is easier). Spread cream cheese mixture to within ½ inch of edges. Trim asparagus into various small lengths. Press four spears or so onto each pastry, alternating direction if you like. Drizzle with olive oil.
Bake at 400 degrees for 18-22 minutes or until golden brown. Sprinkle with shaved Parmesan cheese. Slice each pastry in half. Serve warm.
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