Roll out the Puff Pastry. Place a thawed puff pastry sheet on a piece of parchment paper and roll it into a 10” x 16” rectangle. Make sure to add a little flour to your rolling pin so the dough doesn’t stick.
Score the Pastry. Use a knife to lightly score the dough creating a 1-inch border by drawing a rectangle shape into the dough (don’t go all the way through!). See photo above for reference.
Par-cook asparagus. Par-cook your asparagus by either boiling them for 1-2 minutes or steaming them. I wrap my asparagus spears in a damp paper towel and put them in the microwave for 2-3 minutes. Once they are done run them under cold water to stop the cooking process and then dry thoroughly with a paper towel.