Once again, I have for you a story of something out of nothing. A glut of asparagus. A rapidly defrosting freezer. And then, one of the prettiest dinners I have made in quite some time.
The base is puff pastry from the story. A mixture of cream cheese and chopped herbs is topped with a single layer of trimmed, thin asparagus. Baked for 15-20 minutes, depending on your oven, and then you can present a dish that looks like you have worked for hours. I envision this as a lovely appetizer at cocktails or a light lunch with a salad of tomatoes. So hurry off to the kitchen and no one else will be the wiser.