Asparagus & Parmesan Cream Pastry Recipe
by Karen Mussoline

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Source: Taste of Home
Course: Appetizers
Cuisine: American
Food Group: Cheese
Serves: 8


1 sheet frozen puff pastry dough
1 pound(s) fresh asparagus spears (16 spears)
8 ounce cream cheese, softened
1/2 cup(s) grated parmesan cheese
3 tablespoon(s) lemon juice
5 fresh basil leaves, chopped
pinch sea salt
2 tablespoon(s) olive oil
2 tablespoon(s) shaved parmesan cheese



  • Preheat oven to 400°F.
  • Remove pastry dough from freezer and let thaw for 10 minutes.
  • While dough is thawing, wash and trim asparagus so it is 1-1/2 inches shorter than width of pastry sheet.
  • In a medium bowl, combine cream cheese, grated Parmesan, chopped basil leaves and lemon juice. Set aside.
  • Unfold dough onto a baking sheet sprayed with cooking spray. Cut into 4 equal rectangles. Separate rectangles slightly on sheet.
  • Spread cream cheese mixture onto each of the pastry rectangles, not quite to edges. Press 4 asparagus spears onto each rectangle, alternating directions. Sprinkle pastries with sea salt and drizzle with olive oil.
  • Bake for 18 to 22 minutes until pastries are golden brown.
  • Remove from oven, cut each pastry in half and transfer to serving platter. Garnish with a sprinkle of shaved Parmesan cheese and serve. Yield: 8 servings.