Perfect for a light supper or as individual starters, these puff pastries are super easy to make.
Just roll out your puff pastry and cut the sheet into as many pieces as you want (based on how big you want each portion to be). Using a knife, make a thin border around the edges of the puff pastry, but make sure you don't cut all the way through. Then, cut the asparagus to a size that fits within the portion and brush with 2 beaten eggs. Season with salt and pepper and sprinkle with freshly grated parmesan cheese.
A variation to this that I made a while back was that I brushed the individual puff pastry squares with beaten egg, I then spread the squares with tomato pesto, chopped up some olives and capsicum and placed them on the puff pastry. Then, I cut up some feta cheese and shredded some fresh basil leaves and tossed them on the squares. Amazing dinner!