I would make one adjustment next time I make it this. The pastry is very rich and I would use less cream cheese mixture by trying to use both puff pastry sheets that come in a package instead of just one. This would require additional asparagus also.
Asparagus & Parmesan Cream Pastry
1 - 8 ounce package Philadelphia cream cheese, softened
1/2 cup grated Parmesan cheese
3 tablespoons lemon juice
5 fresh basil leaves, chopped
1 (or 2) sheets U-Bake frozen puff pastry, thawed
1 (or 1 1/2) pounds fresh asparagus, trimmed
2 (or 4) tablespoons U-Bake olive oil
Coat baking sheets with a light spray of nonstick cooking spray. In a small bowl, combine cream cheese, grated Parmesan, lemon juice and basil. Thaw puff pastry sheets and place one per baking sheet. Cut each sheet into 6 rectangles spreading slightly apart on baking sheet. Spread cream cheese mixture to within 1/2 inch of edges. Trim asparagus spears to 1 1/2 inches shorter than pastry. Press four spears in alternating directions across cream cheese mixture. Drizzle with olive oil.
Bake at 400 F for 20 minutes or until golden brown. Slice each pastry in half and serve.
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