Asparagus in Puff Pastry

[quicklook-recipe prep_time=”30 min” cook_time=”10 min” serves=”6-8″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

[/ingredients-left]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”40 minutes”]

[step-item number=”1″ image_url=”” title=”” ] 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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ] 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. [/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest