• 8 ounce(s) of Philadelphia Cream Cheese
  • 1 sheet frozen puff pastry dough
  • 1/2 cup(s) of grated parmesan cheese
  • 3 tbsp. of fresh lemon juice
  • 5 basil leaves, chopped
  • 1 pound(s) of fresh asparagus (16 spears)
  • 1 pinch of sea salt
  • 2 tbsp. of olive oil
  • 2 tbsp. of shaved parmesan cheese
  • 1 nonstick cooking spray


Serves: 8


Preheat oven to 400 degrees F.

Remove pastry dough from freezer and let thaw for 10 minutes.

While dough is thawing, wash and trim asparagus so it is 1 in.

In a medium bowl, combine cream cheese, grated parmesan, chopped basil leaves, and lemon juice. Set aside.

Spread dough onto a baking sheet sprayed with nonstick cooking spray. Cut into four equal rectangles and spread apart slightly on sheet.

Spread cream cheese mixture onto each of the pastry rectangles, not quite to each edge.

Press four asparagus spears onto each rectangle, alternating direction.

Sprinkle pastries with a pinch of sea salt and drizzle with olive oil.

Bake at 400 degrees for 18-22 minutes until pastries are golden brown.

Remove from oven, slice each pastry in half and transfer to serving platter.

Garnish with a sprinkle of shaved parmesan cheese and serve.