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Cream Cheese & Parmesan Asparagus Spears Recipe

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Fresh asparagus is one of the finest treats of spring. While my favorite way to eat asparagus is an easy roast in the oven, these Cream Cheese & Parmesan Asparagus Spears make a lovely treat for a more formal table.Asparagus Spears with Cream Cheese & Parmesan

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Cream Cheese & Parmesan Asparagus Spears

ingredients for cream cheese and parmesan asparagus spears

Puff pastry, fresh asparagus, cream cheese, Parmesan, and egg are all the ingredients you need to make this crowd pleaser. If helps if the cream cheese is at room temperature, but the puff pastry rolls out better if it’s cold.

prepping the asparagus spears

To make these delicious little spears, roll out the puff pastry, spread cream cheese on it, and cut it into thin strips. Trim the bottom of the asparagus, and peel a little bit if the spears are really fat. Β Then, simple roll one sprig of asparagus around the puff pastry. Once all of the pasty is used, brush a little egg on the spears, and then sprinkle parmesan cheese on top. Bake in a 400 degree oven for 12-15 minutes, or until the pastry is golden brown. By the way, if you need a nice baking sheet, I love these half baking sheets from Nordic Ware! I use them for everything – love them for sheet pan dinners. My favorite micro-plane also comes in very handy, as does this pizza cutter.asparagus spears

Your guests will love this easy recipe. It makes a great side dish or a nice appetizer too. Here’s your printable recipe for this delicious side dish or appetizer.

cream cheese and parmesan aspargus cigars

Cream Cheese & Parmesan Asparagus Cigars Recipe

Cream Cheese & Parmesan Asparagus Cigars Recipe

Ingredients

  • 5 ounces puff pastry sheets
  • flour for dusting
  • 10 pieces asparagus
  • 1-2 ounces cream cheese
  • one egg, beaten
  • 2 TBS parmesan cheese

Instructions

  1. Preheat oven to 400 degrees.
  2. Roll the puff pastry sheet out into a 10" x 6" rectangle.
  3. Cover with cream cheese.
  4. Cut the sheet into 10 thin strips.
  5. Roll each strip around one spear of asparagus.
  6. Brush with egg and top with parmesan cheese.
  7. Bake for 10-15 minutes.

Nutrition Information:

Serving Size:

1

Amount Per Serving: Calories: 729 Total Fat: 51g Saturated Fat: 18g Cholesterol: 37mg Sodium: 961mg Carbohydrates: 51g Sugar: 5g Protein: 15g

Like this recipe for Cream Cheese & Parmesan Asparagus Spears? You might also like these fun spring recipes as well.

Strawberry & Rhubarb Crisp

Strawberry Yogurt Cupcakes

My Grandmas’s Secret Strawberry Shortcake Recipe

Homemade Fruit Popsicles – Fla-vor-ice healthified

What’s your favorite way to eat asparagus? Enjoy this recipe!

Cream Cheese & Parmesan Asparagus Spears

 

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About Michelle

Michelle Marine is green living enthusiast and rural Iowa mom of four. An avid traveler, Michelle has lived on three different continents and has driven all four kids across the entire USA (by herself!). She loves sharing farm-to-table recipes, their family travel adventures, and gardening and homesteading tips on her popular lifestyle blog, SimplifyLiveLove.com.

Comments

  1. Rachel @ BubblyNatureCreations.com says

    These are so pretty!!! I love asparagus and tried to make something similar once using crescent rolls, but they were gross… I guess I don’t like crescent rolls! πŸ˜› I will have to try the puff pastry next time. Yummy! They look like unicorn horns!

  2. mjskit says

    Oh I know! I bought my first asparagus a couple of weeks ago and was SO excited. I love these rolled spears!!! With as much asparagus that we eat this time of year, I too, like to mix things up. Thanks for sharing such a great treat!

  3. Mrs. Sarah Coller says

    That’s a new one…I think they’re pretty! I think I’d call them unicorn horns like Rachel suggested. πŸ™‚ I’ve just posted this week’s Homemaking Linkup and would love to have you join, if you’d like.

    Blessings,
    Mrs. Sarah Coller

  4. Swathi says

    Delicious Cigars looks very perfect party appetizer. thanks for sharing with Hearth and soul blog hop. I am highlighting this recipe on this weeks hop.

  5. Rachael says

    Ah! I want to try these! I love asparagus! Quick question though, you list using cream cheese twice, was one of them supposed to be parmesan cheese?

    • Michelle says

      Opps! Thanks for pointing that out. I fixed the recipe. Put the cream cheese on the puff pastry. Sprinkle the top with the parmesan cheese. πŸ™‚

  6. Nancy says

    What happened to the actual recipe here. I know I seen it before but now that I am ready to make these don’t see anything other then the picture and the intro. What am I missing here?

    • Michelle says

      I have no idea!! I’m panicking a bit because every recipe I wrote using this particular recipe card plug in has vanished from my blog!!! I’m trying to figure out if I can retrieve my recipes or if I will just have to redo them all. I’ll have the recipe back one way or the other. πŸ™

  7. Nancy says

    Oh good, I see you got it back up. I hope that means your plug in started working again and not that you had to rekey them in manually. Thanks

    • Michelle says

      Yes!! The plug-in designer actually had to go in on the backend and fix whatever happened. I’m not sure what he did, but I was sweating pretty hard there for a few days. I never even really thought of losing my work like that!! UGH!! Thanks for hanging in there. πŸ™‚

  8. Becky says

    How fun do these sound!! I love the idea and I bet kiddos would gobble them up πŸ™‚ I love, love, love asparagus and will definitely be giving this recipe a try πŸ™‚ Visiting from the Yummy recipes FB group.

  9. Pat says

    hi dear I have a question for you 1- did you wrap the sparragus uncooked or you stream it firs?
    2- what is the oven temperature that you use to get the perfect cook and beautiful look?
    Thanks much from a California mom

  10. Cydnee says

    Oh I love this recipe! Love, love, love it! Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee

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