Parmesan Puff Pastry

This simple appetizer calls for Asparagus, but broccoli, peppers or a mix of vegetables would be just as good.  For the parmesan on top, you can use either grated, as written, or shaved.  When buying frozen puffed pastry, reach toward the back of the freezer.  The few in the front may have been affected by the open/close of the door and be more difficult to work with (thank you to the lead chef at the Kitchen Shoppe for that tip.)  Try it different ways, you'll like it.

  8 Oz Cream Cheese                                                                 1 Lb Asparagus

  1/2 Cup Grated Parmesan                                                        2 Tbl Olive Oil

  3 Tbl Lemon Juice                                                                   2 Tbl Parmesan

  2 Puff Pastry                                                                           

Heat oven to 400 degrees.  Coat a large cookie sheet with cooking spray and press the puff pastry into the bottom of the pan.    Combine the first three ingredients and spread on puff pastry to within half inch of the sides of the pan.  Trim the asparagus and line up on top of the cheese, alternating the ends.  Drizzle with oil.  Bake for 20 minutes or until golden brown.  Sprinkle with remaining cheese.  Slice and serve warm.

Per Serving, if cut into 16 pieces: 121 Cal (73% from Fat, 12% from Protein, 15% from Carb); 4 g Protein; 10 g Tot Fat; 5 g Sat Fat; 4 g Mono Fat; 5 g  Carb; 1 g Fiber; 0 g Sugar; 66 mg Calcium; 1 mg Iron; 120 mg Sodium