Toss the asparagus with olive oil and salt and pepper.
Cut the puff pastry into 8 squares. Lay on a flat, clean surface.
Put one ounce of cheese in the center of each square and lay the asparagus on top. Wrap the asparagus in the pastry and press to seal. Transfer to a parchment lined baking sheet.
Brush with the egg wash and bake for 20-25 minutes until pastry is browned.
Remove from oven and drizzle with the hot honey.
Notes
Storing leftovers: Leftovers can be stored in an airtight container in the fridge for up to 3 days.