- 2 sheets puff pastry such as Pepperidge Farm, defrosted
- 1 5.2-ounce block herbed soft cheese, such as Boursin
- 12 spears asparagus, woody ends trimmed
Preheat oven to 400F (according to package directions).
Unroll the two sheets of pastry out onto counter and spread the soft cheese over each.
Cut each sheet into 6 strips, each about 1x9".
Starting on the diagonal, roll up each of the asparagus spears with a strip of dough in a spiral shape. Make sure to leave a little of the tip and the end of the asparagus sticking out on each end.
Transfer pastry-wrapped spears to a parchment-lined baking sheet and bake until golden brown and puffed, 15 minutes. Serve warm or at room temperature.