• 28servings
  • 40minutes
  • 87calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, E
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. 24 fresh asparagus spears (about 1 pound), trimmed

  3. 1 package (8 ounces) reduced-fat cream cheese

  4. 1/2 teaspoon salt

  5. 1 package (17-1/4 ounces) frozen puff pastry dough, thawed

  6. 1/4 cup egg substitute

Instructions Jump to Ingredients ↑

  1. Asparagus in Puff Pastry Recipe photo by Taste of Home 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 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-in. pieces. Place 1 in. apart on a baking sheet coated with cooking spray. Brush with remaining egg substitute. Bake at 425° for 8-12 minutes or until golden. Serve warm. Yield: 28 servings.


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