12 asparagus stalks, ends shaved, cut into 3 inch pieces
1 lemon
1 oz. blue cheese, softened
1 (3 oz.) pkg. cream cheese, softened
1 sheet puff pastry dough
1 egg, beaten
1 c. ground walnuts

Preheat oven to 375 degrees. Spray cookie sheets with non-stick cooking spray. In small skillet, over high heat, blanch asparagus in 1 inch boiling water about 12 minutes until fork-tender. Cut lemon in half. Squeeze 1 teaspoon juice from one half; slice second half and reserve for garnish.

In small bowl, with electric mixer at low speed, blend together cheeses and lemon juice. On lightly floured surface, roll pastry for 15 x 12 inch rectangle; prick all over, then brush with half of egg. Spread cheese mixture over dough; sprinkle with nuts.

Cut dough into 24 (3 x 2 1/2 inch) rectangles. Roll each asparagus spear along shorter side of each rectangle. Pinch seams closed; place seamside down on cookie sheet. Prick tops with fork; brush with remaining egg.

Bake 15 minutes. Makes 24 servings.