Asparagus Pastry Puffs

• 1 pound fresh asparagus, trimmed
• 4 ounces cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tablespoon stone-ground mustard
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 large egg
• 2 tablespoons water

1. Preheat oven to 400u0b0. In a large skillet, bring 1-1/2 in. of water to a boil. Add asparagus; cook, uncovered, 1-3 minutes or until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry.
2. In a small bowl, mix cream cheese, Parmesan cheese, mustard, lemon juice, salt and pepper until blended. Unfold puff pastry sheets; cut each sheet in half to make a total of four rectangles. Spread each rectangle with a fourth of the cream cheese mixture to within 1/4 in. of edges. Arrange asparagus over top, allowing tips to show at each end; roll up jelly-roll style. Using a serrated knife, cut each roll crosswise into four sections.
3. Place on a parchment paper-lined
4. , seam side down. In a small bowl, whisk egg with water until blended; brush lightly over tops.
5. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack; serve warm.

fresh asparagus, cream cheese, parmesan cheese, stoneground mustard, lemon juice, salt, pepper, pastry, egg, water

Taken from www.tasteofhome.com/recipes/asparagus-pastry-puffs/ (may not work)