When the first asparagus of the season appears, we serve it rolled inside puff pastry with a yummy cheese filling. Our guests always compliment these lovely treats. —Cindy Jamieson, Tonawanda, New York
Ingredients
- 1 pound fresh asparagus, trimmed
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 tablespoon stone-ground mustard
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1 large egg
- 2 tablespoons water
Directions
- Preheat oven to 400°. In a large skillet, bring 1-1/2 in. water to a boil. Add asparagus; cook, uncovered, until crisp-tender, 1-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry.
- In a small bowl, mix cream cheese, Parmesan cheese, mustard, lemon juice, salt and pepper until blended. Unfold puff pastry sheets; cut each sheet in half to make a total of 4 rectangles. Spread each rectangle with a fourth of the cream cheese mixture to within 1/4 in. of edges. Arrange asparagus over top, allowing tips to show at each end; roll up jelly-roll style. Using a serrated knife, cut each roll crosswise into 4 sections.
- Place on a parchment-lined baking sheet, seam side down. In a small bowl, whisk egg and water until blended; brush lightly over tops.
- Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack; serve warm.
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