Preheat oven to 225ºC and prepare a baking sheet with baking paper.
Cut asparagus heads to about 5cm long pieces.
Place olive oil in a mixing bowl and toss the asparagus heads in, season with salt and pepper and mix well.
Roll out the puff pastry on a lightly floured surface, to about 3mm thick and cut out into 20 square shaped pieces approximately 8cm x 8cm. (Skip this step if you are using ready cut pastry squares )
Assemble the pastries by placing asparagus in middle of the square diagonally, sprinkle parmesan on top and start folding from the left side - bring the left corner over the middle. Then lift the bottom triangle up and finally fold the right side, turning the top over the folded left side.
Pinch the edges and tap the seam part then lightly glaze with egg and sprinkle poppy seeds on top of the seam. It will open and spread when baked.
Bake in preheated oven for 25-30 minutes until golden brown.
Move on to your serving plate and serve.
Marianne is an enthusiastic home baker and a recipe ninja, developing new recipes every week. Oh, and she wears pink only when baking!