Asparagus, Cream Cheese, Puff Pastry

Steam the asparagus spears until tender. Season with salt & pepper. Store in refrigerator if not using immediately. Cut some of the cream cheese and mold with hands into a log shape, just a bit larger in diameter than the size of a spear of asparagus. Whisk the egg with a bit of water (1 tablespoon or so) to make an egg wash. On the thawed puff pastry, place the log of cream cheese. Put a spear of asparagus on each side of the cream cheese and one on top, forming a triangle of asparagus with the cream cheese in the middle. Season liberally with salt and pepper. Cut the puff pastry to an appropriate size, and carefully roll the puff pastry maintaining the triangle as much as possible. Seal the seam with egg wash. Place seam-side-down on a baking sheet. Repeat with remaining spears and cream cheese. DO AHEAD: Can be made to this point 1 day ahead. Cover and refrigerate. Allow to come to room temperature before baking. Preheat oven to 400. Paint the puff pastry rolls with the egg wash. Bake puff pastry rolls in preheated oven for 12-14 minutes, or until golden brown. Slice about 3/4-inch thick and serve warm.