• Begin by rinsing the asparagus under cold running water. Snap or cut off about 2 inches from the woody ends, then place the spears in a large bowl. Drizzle with olive oil and season with salt and pepper. Gently toss until the asparagus is evenly coated.

For Asparagus Twists:

• Lay the puff pastry on a flat surface and cut it into strips roughly ½ inch wide. The length of each strip will depend on the size of your asparagus spears. Take a strip and spiral it around an asparagus spear, leaving a bit of space between the wraps and exposing the tips.
• Place the wrapped asparagus onto a baking sheet lined with parchment paper. Brush the puff pastry with the beaten egg wash to give it a lovely golden appearance once baked. Top generously with grated Parmesan cheese.
• Bake in a preheated oven at 400°F (200°C) for approximately 10 minutes or until the pastry is puffed up and has a golden-brown finish.
• Enjoy these warm, either by themselves or paired with your favorite dipping sauce, making for a delightful snack or appetizer.