RWOP Finalist: Asparagus and Parmesan Cream Pastry

Directions

1. Preheat oven to 400 degrees F.
2. Remove pastry dough from freezer and let thaw for 10 minutes.
3. While dough is thawing, wash and trim asparagus so it is 1-1/2 inches shorter than width of pastry sheet.
4. In a medium bowl, combine cream cheese, grated Parmesan, chopped basil leaves and lemon juice. Set aside.
5. Unfold dough onto a baking sheet sprayed with cooking spray. Cut into 4 equal rectangles. Separate rectangles slightly on sheet.
6. 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.
7. Bake for 18 to 22 minutes until pastries are golden brown.
8. Remove from oven, cut each pastry in half and transfer to serving platter. Garnish with a sprinkle of shaved Parmesan cheese and serve.

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Reviews (13)

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12

hannah

Jun. 29, 2011

"I made this yesterday for my husband and he loved it. We had it with a Mediterranean style salad and the combo was just delicious! Thanks for sharing this recipe...." See more"

12

Sheira

May. 28, 2011

"i had this for dinner tonight and i can't believe how good it was! they didn't have fresh asparagus in the supermarket, so i used canned green asparagus instead and it tasted great! will make again so..." See moreon."

12

fimommy06

May. 3, 2011

"This was easy and very tasty, the only thing I will do different is to lessen the lemon juice a bit. It was a bit sour. I had to go back and look at the recipe and make sure I hadn't read it incorrect..." See morely and read tbspn instead of tsp. Overall nice recipe."