Prep: 20 minutes plus thawing and standing | Bake: 15 minutes | Serves: 6

1. Preheat oven to 425°; line a rimmed baking pan with parchment paper. Lightly dust the cutting board with flour; thaw the puff pastry sheet as the label directs on the cutting board.
2. In a medium bowl, toss asparagus, oil, salt and pepper. In a small bowl, whisk egg.
3. Cut pastry sheet into 6 equal pieces; gently roll each piece into 4½-inch squares. With corners of squares pointing down, place 1 panino down center of each square; place 1 asparagus spear on each side of panino and transfer to the prepared pan. Brush right corner of squares with egg; fold left corner over panino and asparagus followed by right corner, pressing to seal.
4. Brush puffs with egg wash; bake 15 minutes or until golden brown and cheese melts. Let the puffs stand for 5 minutes. Makes 6 puffs.

Approximate nutritional values per serving (1 puff): 234 Calories, 16g Fat (8g Saturated), 16mg Cholesterol, 263mg Sodium, 21g Carbohydrates, 1g Fiber, 1g Sugars, 8g Protein