Serve as a dinner party starter or serve with a salad as a light lunch.
| 1 sheet frozen puff pastry, semi thawed 1/3 cup cream cheese 1 tablespoon finely chopped fresh dill or chives 425g can Edgell Asparagus Green Spears, drained 2 tablespoons grated parmesan cheese |
Divide pastry sheet in half and cut each half into 4 equal strips.
Place the 8 strips onto a greased baking tray and spread with combined cream cheese and chopped dill.
Arrange 2 - 3 drained Edgell Asparagus on each strip of pastry and sprinkle with parmesan cheese. Bake in a preheated oven at 200°C and bake for 15-18 minutes.
Finely chopped cooked bacon can be added to the cream cheese.
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 495kJ (118Cal) | 894kJ (214Cal) |
| Protein | 3.1g | 5.7g |
| Fat - Total | 8.1g | 14.6g |
| - Saturated | 4.9g | 8.8g |
| Carbohydrate | 7.8g | 14.1g |
| - Sugars | 0.9g | 1.7g |
| Dietary Fibre | 1.3g | 2.4g |
| Sodium | 218mg | 393mg |
| Potassium | 58mg | 105mg |

Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.

Serve as a dinner party starter or serve with a salad as a light lunch.
1 sheet frozen puff pastry, semi thawed
1/3 cup cream cheese
1 tablespoon finely chopped fresh dill or chives
425g can Edgell Asparagus Green Spears, drained
2 tablespoons grated parmesan cheese
Divide pastry sheet in half and cut each half into 4 equal strips.
Place the 8 strips onto a greased baking tray and spread with combined cream cheese and chopped dill.
Arrange 2 - 3 drained Edgell Asparagus on each strip of pastry and sprinkle with parmesan cheese. Bake in a preheated oven at 200°C and bake for 15-18 minutes.
Finely chopped cooked bacon can be added to the cream cheese.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au
susanne
07 August 2010 07:12:25 AM
loved it