Asparagus in Puff Pastry

In a large nonstick skillet, bring water to a boil.

Add asparagus; cover and cook for 3 minutes.

Drain asparagus and immediately place in ice water; drain and pat dry. In a bowl, beat cream cheese and salt until smooth; set aside.

Unfold the dough on a lightly floured surface.

Cut each sheet in half widthwise. For each rectangle, spread cream cheese mixture lengthwise over half of the dough to within 1/2 in. of edges. Arrange two rows of three asparagus spears lengthwise in a single layer over cream cheese.

Brush edges of dough with some of the egg substitute; fold dough over filling and press edges together to seal. Cover and refrigerate for 1 hour.

Cut widthwise into 1-1/4-in. pieces.

Place 1 in. apart on a baking sheet coated with cooking spray.

Brush with remaining egg substitute.

Bake at 425° for 8-12 minutes or until golden.

Serve warm.