Ingredients:
1 sheet frozen puff pastry dough
1 pound fresh asparagus spears
1 (8 ounce) package PHILADELPHIA
Cream Cheese, softened
1/2 cup grated Parmesan cheese
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5 fresh basil leaves, chopped
3 tablespoons fresh lemon juice
1 pinch sea salt
2 tablespoons olive oil
2 tablespoons shaved Parmesan cheese
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Directions:
1. | Preheat oven to 400 degrees F. |
2. | Remove pastry dough from freezer and let thaw for 10 minutes. |
3. | While dough is thawing, wash and trim asparagus so it is 1-1/2 inches shorter than width of pastry sheet. |
4. | In a medium bowl, combine cream cheese, grated Parmesan, chopped basil leaves and lemon juice. Set aside. |
5. | Unfold dough onto a baking sheet sprayed with cooking spray. Cut into 4 equal rectangles. Separate rectangles slightly on sheet. |
6. | Spread cream cheese mixture onto each of the pastry rectangles, not quite to edges. Press 4 asparagus spears onto each rectangle, alternating directions. Sprinkle pastries with sea salt and drizzle with olive oil. |
7. | Bake for 18 to 22 minutes until pastries are golden brown. |
8. | Remove from oven, cut each pastry in half and transfer to serving platter. Garnish with a sprinkle of shaved Parmesan cheese and serve. |
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