Recipe Ingredients
- 1/2 cup cream cheese, room temperature
- 1 Tablespoon chopped fresh basil, plus more for garnish
- 1 clove garlic, minced
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 sheets frozen puff pastry, thawed
- 2 (8-ounce) bags Birds Eye® Steam Fresh Asparagus Spears, thawed and patted dry
- 1/2 cup grated Parmesan cheese
Recipe Directions
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Combine cream cheese, basil, garlic, salt and pepper in small bowl.
- On a lightly floured surface, roll puff pastry into a 11x14-inch rectangle. Transfer to prepared baking sheet. Using the tines of a fork, poke holes all over puff pastry. Spread cream cheese mixture evenly over pastry, leaving a 1-inch border. Arrange asparagus spears parallel with each other evenly over the cream cheese layer. Sprinkle evenly with Parmesan.
- Bake until puff pastry is golden-brown and crisp, about 20 to 25 minutes. Allow to cool for 5 minutes. Garnish with additional basil. Slice and serve.
