Time: 50 minutes
Preheat the oven to 200C/Gas 8
Cut the pastry into 8 rectangles and place on baking sheets lined with non-stick baking parchment.
Score a rectangle about 1/2cm inside the edge of each piece and decorate by cutting diagonal lines around the edge with a small knife. Brush the edge with the beaten egg.
Spread the pesto on the inside of each piece of pastry.
Blanch the asparagus tips in boiling water for 30 seconds and drain immediately.Arrange on top of the pesto. Sprinkle over the pine nuts,cheese and salt and pepper.
Bake in the oven for 20-25 minutes until the pastry is golden brown round the edges and the cheese is melted and bubbling.