Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

In a small mixing bowl, combine the cream cheese, yogurt, lemon juice, lemon zest, parsley, basil, dill, and garlic powder and stir until blended.

Lightly flour a clean surface such as a cutting board. Place the defrosted pastry on the surface and use a rolling pin to roll it into a 10”x14” rectangle (roughly…it doesn’t need to be exactly these dimensions). Transfer the rolled out pastry dough to the prepared baking sheet. Use a knife to “score” the edges of the dough about ½” in (make an indent, but do not cut all the way through), creating a 1/2” border around the outside of the rectangle. Use a fork to stab some holes in the pastry dough inside the border, about ½” to 1” apart.

Spread the cream cheese mixture from step two inside the scored border of the pastry with a spatula or the back of a spoon to make an even layer. Trim the bottom ends of the asparagus spears to fit across the shorter side of the pastry and lay them side-by-side, alternating them head-to-bottom, across the top of the cheese mixture, leaving the ½” border around the edge bare. Sprinkle the asparagus with a bit of salt and pepper and then sprinkle the shredded Parmesan over the top.

Place in the heated oven and bake for 20-25 minutes until the pastry border is golden and the asparagus spears are cooked through. Cut into 8 equal pieces and serve.