Asparagus = Spring

For me, spring-time is heralded by the appearance of asparagus.  You can only get British grown asparagus for a few weeks, and you have to act fast!  I called them "little trees" when I was a child, and refused to eat them.  It is sad to think of all those years I wasn't enjoying this crunchy green goodness.  In fact, I don't think I really appreciated them until we bought a property that had a big patch already established.  As I'm not one to waste, I had to put them to good use.  Now I can't get enough! 

Asparagus in Puff Pastry

2 cups water

24 fresh asparagus spears (about 1 pound), trimmed

1 package (8 ounces/250g) reduced-fat cream cheese

1/2 teaspoon salt

1 package (17-1/4 ounces) frozen puff pastry dough, thawed

1 egg, whisked

Bacon, cooked and diced (optional).  I used about 4 small rashers.

Directions

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. Mine came as a brick, which I cut in 1/2 width-wise and rolled each out separately. I skipped the second next step.  If your dough didn't come as a brick you will probably roll it out and then cut it in 1/2, so you have two rectangles. 


For each rectangle, spread cream cheese mixture lengthwise over half of the dough to within 1/2 in. of edges. Arrange a row of 1/2 the asparagus spears lengthwise in a single layer over cream cheese. Sprinkle with chopped bacon, if using.

Sorry about this poor picture, but you get the idea

Brush edges of dough with some of the egg; fold dough over filling and press edges together to seal. I used a fork to seal the edge.  Cover and refrigerate for 1 hour. 

If making for appetisers or finger food, cut width-wise into 1-1/4-in. pieces. Place 1 in. apart on a baking sheet coated with cooking spray. Brush with remaining egg wash. Bake at 425° for 8-12 minutes or until golden. Serve warm. Yield: 28 servings.

I didn't cut these into appetiser size portions as I was serving them as a meal.  I just cut each folded rectangle into eight pieces (the left overs will be perfect for a picnic tomorrow if the weather cooperates).  The kids loved brushing on the egg wash.  I served these up next to a big bowl of broccoli soup and it was a great meal.