Asparagus in Puff Pastry

Quick look

  • prep 30 min    cook 10 min
  • serves 6-8
Asparagus in Puff Pastry

Ingredients

  • 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

    How to make it  40 minutes

  • 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.

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