Ingredients for Asparagus And Parmesan Cream Pastry
- 1 (17.3 ounce) package frozen puff pastry
- 16 asparagus spears
- 4 ounces cream cheese, softened
- 1/4 cup grated parmesan cheese, plus more for garnish
- 2 tablespoons chopped fresh basil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon sea salt
- 1 tablespoon olive oil
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How to Make Asparagus And Parmesan Cream Pastry
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Remove puff pastry from freezer and let thaw completely according to package directions (about 10-15 minutes).
- While pastry thaws, wash and trim asparagus spears to a length of 3 inches.
- In a medium bowl, combine softened cream cheese, Parmesan cheese, chopped basil, and lemon juice. Mix until well combined.
- Unfold the thawed puff pastry onto the prepared baking sheet.
- Using a pizza cutter or sharp knife, cut the pastry into 4 equal rectangles.
- Gently separate the rectangles slightly.
- Spread the cream cheese mixture evenly onto each pastry rectangle, leaving a small border (about 1/4 inch) around the edges. Alternate directions if desired.
- Arrange 4 asparagus spears on each rectangle, alternating directions.
- Sprinkle pastries lightly with sea salt and drizzle with olive oil.
- Bake for 18-22 minutes, or until the pastry is golden brown and the asparagus is tender-crisp.
- Remove from oven and let cool slightly.
- Cut each pastry rectangle in half diagonally and transfer to a serving platter.
- Garnish with shaved Parmesan cheese and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
8g
Fat
51g
Carbs
6g
