Asparagus & Parmesan Cream Pastry

1 package (8 ounce) cream cheese, softened
1/2 cup grated Parmesan cheese
3 tablespoons lemon juice
5 fresh basil leaves, chopped
1 sheet frozen puff pastry, thawed
1 pound fresh asparagus, trimmed
2 tablespoons olive oil
2 tablespoons shaved Parmesan cheese

In a small bowl, combine the cream cheese, grated Parmesan cheese, lemon juice and basil.

Unfold puff pastry on a baking sheet coated with cooking spray. Cut into four rectangles, placing them slightly apart on baking sheet. Spread cream cheese mixture to within 1/2 inch of edges. Trim asparagus spears to 1 1/2 inches shorter than pastry. Press four spears (I used 6 to 7) onto each pastry, alternating direction. Drizzle with oil.

Bake at 400 degrees for 18 to 22 minutes or until golden brown. Sprinkle with shaved Parmesan cheese. Slice each pastry in half. Serve warm.

Personal Notes:  I didn't have fresh basil, so I used between 1 and 2 teaspoons of dried.  I also only used about 8 ounces of asparagus (which was about 26 spears) and put between 6 and 7 on each rectangle.  It does have a strong lemon taste, so the cream part doesn't taste too awesome by itself.  Also, I would probably cut back to maybe 6 ounces of cream cheese, because it made a lot of cream topping.

Verdict:  Keep.  But I would be anyway, since this was for Monday Meals and is going in the cookbook :).  It is definitely something different.  And definitely interesting.  I love that it's easy too.
 
Recipe from Taste of Home.