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Ingredients
- 2 sheets puff pastry such as Pepperidge Farm, defrosted
- 1 5.2-ounce block herbed soft cheese, such as Boursin
- 12 spears asparagus, woody ends trimmed
Yield
Serves: 4 servings
Preparation
Preheat oven to 400F (according to package directions).
Unroll the two sheets of pastry out onto counter and spread the soft cheese over each.
Cut each sheet into 6 strips, each about 1x9".
Starting on the diagonal, roll up each of the asparagus spears with a strip of dough in a spiral shape. Make sure to leave a little of the tip and the end of the asparagus sticking out on each end.
Transfer pastry-wrapped spears to a parchment-lined baking sheet and bake until golden brown and puffed, 15 minutes. Serve warm or at room temperature.