Asparagus in Puff Pastry

Fast and easy, these golden bites are always a huge hit.

"This is one of my all-time favorite appetizers. I make and freeze batches for dinner parties throughout the year."
-- Dianne W. of Naperville, Illinois Preparation time: 30 minutes
Cooking time: 10 minutes

You Will Need
2 cups water
24 fresh asparagus spears (about 1 pound), trimmed
1 package (8 ounces) reduced-fat cream cheese
1/2 teaspoon salt
1 package (17 1/4 ounces) frozen puff pastry dough, thawed
1/4 cup egg substitute


What to Do
1. In a large nonstick skillet, bring water to a boil. Add asparagus; cover and cook for 3 minutes. Drain asparagus and immediately place in ice water; drain and pat dry. In a mixing bowl, beat cream cheese and salt until smooth; set aside.

2. Unfold the dough on a lightly floured surface. Cut each sheet in half widthwise. For each rectangle, spread cream cheese mixture lengthwise over half of the dough to within 1/2 in. of edges. Arrange two rows of three asparagus spears lengthwise in a single layer over cream cheese.

3. Brush edges of dough with some of the egg substitute; fold dough over filling and press edges together to seal. Cover and refrigerate for 1 hour.

4. Cut widthwise into 1 1/4-inch pieces. Place 1 inch apart on a baking sheet coated with nonstick cooking spray. Brush with remaining egg substitute. Bake at 425° for 8-12 minutes or until golden. Serve warm.

Serves 6-8

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