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Asparagus in Puff Pastry

 Asparagus in Puff Pastry
This is one of my all-time favorite appetizers. Fast and easy, the golden bites are always a huge hit. I make and freeze batches of them during asparagus season for dinner parties throughout the year. —Dianne Werdegar of Naperville, Illinois
28 ServingsPrep: 30 min. + chilling Bake: 10 min.


  • 2 cups water
  • 24 fresh asparagus spears (about 1 pound), trimmed
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 teaspoon salt
  • 1 package (17-1/4 ounces) frozen puff pastry dough, thawed
  • 1/4 cup egg substitute


  • In a large nonstick skillet, bring water to a boil. Add asparagus;
  • cover and cook for 3 minutes. Drain asparagus and immediately place
  • in ice water; drain and pat dry. In a bowl, beat cream cheese and
  • salt until smooth; set aside.
  • Unfold the dough on a lightly floured surface. Cut each sheet in half
  • widthwise. For each rectangle, spread cream cheese mixture
  • lengthwise over half of the dough to within 1/2 in. of edges.
  • Arrange two rows of three asparagus spears lengthwise in a single
  • layer over cream cheese.
  • Brush edges of dough with some of the egg substitute; fold dough over
  • filling and press edges together to seal. Cover and refrigerate for
  • 1 hour.
  • Cut widthwise into 1-1/4-in. pieces. Place 1 in. apart on a baking
  • sheet coated with cooking spray. Brush with remaining egg
  • substitute. Bake at 425° for 8-12 minutes or until golden. Serve
  • warm. Yield: 28 servings.

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Asparagus in Puff Pastry (continued)

Nutritional Facts: One serving (2 pieces) equals 87 calories, 6 g fat (3 g saturated fat), 9 mg cholesterol, 156 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.