Place trimmed asparagus in a small pan. Cover with water and bring to a boil. Cover, remove from heat and let steam for about 3-5 minutes, until just tender. Drain and rinse asparagus with cold water.
In a small bowl, stir together cream cheese, green onions, 1 t. salt, 1/2 t. pepper and 1/2 t. garlic powder until combined.
Roll up each pork cutlet and secure with a toothpick. Season with salt and pepper.
Place the rolled-up cutlets in a baking dish and drizzle with olive oil. Bake at 375 degrees for 20-35 minutes (depending on thickness of cutlets), until pork if fully cooked.
