2 lbs. fresh asparagus, washed and trimmed
2 lbs. cream cheese, lightly seasoned with garlic powder,
salt and pepper
2 sheets puff pastry 14 x 10 inch

Lay sheets of dough flat. Use 1 dough cover sheet as follows: make 2 vertical rows and spread half of cream cheese on each row. Top each cream cheese row with asparagus. Brush all exposed dough with egg wash. Cover with second dough sheet. Cut down middle to make 2 loaves. Crimp edges. Bake at 350 degrees for about 30 minutes, or until golden brown. Cut diagonally in strips or into bite sized pieces. Serves 10 to 12.