Preheat your oven to 400°F (200°C) and line a 12x18-inch sheet pan with parchment paper.

Melt 2 tablespoons of unsalted butter in a small bowl, then add 2 tablespoons of honey and a pinch of kosher salt, stirring until well combined.

Trim the tough ends off 1 pound of asparagus, arrange on a baking sheet, and drizzle with 2 tablespoons of extra-virgin olive oil, sprinkling with kosher salt to taste.

Roll out a sheet of thawed puff pastry to form a square, cut into four equal squares.

Place each puff pastry square on the prepared baking sheet. Lay a slice of prosciutto diagonally across each square, followed by 2 or 3 asparagus spears and a sprinkle of shredded white cheddar cheese.

Fold the corners of each pastry square over the filling, pinching the edges together securely.

Whisk one large egg and brush the egg wash over each pastry wrap.

Sprinkle with freshly ground black pepper, then bake for 14-18 minutes until puffed and golden.

Remove from the oven, let cool for a few minutes, and serve warm.