Method

• Preheat oven to 200°C. Line baking tray with baking paper.
• Trim tough ends of asparagus spears. Blanch in boiling water for 2 minutes, then immediately place in ice water to stop cooking. Pat dry. Combine asparagus, olive oil, salt, pepper and garlic powder in bowl.
• Place each spear flat on strip of bacon. You can lay 2-3 spears together, depending on their thickness.
• Prepare puff pastry by rolling out sheet on lightly floured surface. Cut puff pastry into squares large enough to wrap over asparagus and bacon.
• Lay asparaus and bacon bundles on puff pastry squares. Generously sprinkle shredded parmesan over each, adding extra touch of salt, pepper and any optional seasonings if you like.
• Pull two opposite corners of puff pastry squares over asparagus, bacon and cheese, meeting in the centre. Press gently to seal puff pastry at centre, leaving ends of asparagus and bacon slightly exposed.
• Place bundles on prepared baking sheet. Brush bundles with beaten egg.
• Bake in preheated oven for 15-18 minutes or until puff pastry is golden and crispy, and bacon is cooked through.
• Let bundles cool for few minutes before serving. These can be served warm or at room temperature as a tasty appetiser or side dish.