Preheat oven to 415 F.

Flour a flat work surface, and flour a rolling pin.

Roll out the puff pastry into a rectangle about 30 cm x 20 cm.

With a sharp knife, cut puff pastry into 1/2 cm strips. There should be one for each stalk of asparagus.

Trim the woody ends of the asparagus.

Carefully wrap one puff pastry strip around the asparagus. Place on a baking sheet lined with parchment paper.

Bake for 20 minutes or until golden brown.