1 pack puff pastry wraps
1 can asparagus spears
bacon, cooked soft
grated cheddar cheese
1 can cream of mushroom soup or asparagus

Roll out thawed pastry and cut into triangles. Wrap two spears of asparagus with soft bacon. Place in the middle of a pastry triangle, at least one inch down from the large side. Put two teaspoons of the condensed soup, undiluted, in the middle of the asparagus avoiding getting close to the ends. Cover in grated cheese. Carefully roll up. Bake at 350°F till golden brown and puffy. Enjoy.

Submitted by: Sam Campbell