Preheat the oven to 400 degrees.

Thaw two sheets of puff pastry. Then cut the pastry into 12 equal squares. Also whisk an egg in a small bowl and set aside.

Wash and dry the asparagus spears. Then either cut off the tips and save. To save on some moolah you can use the whole spear cut into 1 inch sections, but I like the asparagus tips. What can I say, they are delicious!

To form, spread out 1 square of puff pastry on a cookie sheet.

Then coat the edges of the square with a light coating of the egg wash.

The place a cube of Camembert cheese and a piece of asparagus on each square.

Fold over the puff pastry and then using a fork, press the edges together to form a tight seal.

Repeat for the remaining squares.

Then using the remaining egg wash, coat the top of the pastry squares. The egg wash will give them a rich golden color when they are done.

Place the pans in the oven and cook for 12-15 minutes or until the puff pastry is puffy and golden brown.

Remove and let cool for a couple minutes before eating. This is an important step as the filling is like molten lava right out of the oven. No joke. Molten lava.

Plate the puffs and serve with a nice honey mustard.