2 cups water
24 fresh asparagus spears (about 1 pound), trimmed
1-8 oz. pkg. cream cheese
1/2 tsp. salt
1 pkg. ( 17-1/4 oz.) 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 mixing 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 2 rows of 3
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-inch pieces. Place 1 inch apart on a baking
sheet coated with nonstick cooking spray. Brush with
remaining egg substitute. Bake @425 deg. for 8-12
minutes or until golden. Serve warm.
From: Joannelen Cooking@groups.msn.com
