Thaw puff pastry in the refrigerator overnight. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the pastry on a floured surface.

Wash and trim the asparagus stalks to about 5 to 6 inches long. Set aside while preparing the cheese mixture.

Combine grated Parmesan cheese and garlic powder in a small bowl, stirring until well blended. Set aside.

Cut the puff pastry into strips approximately 1 inch wide. Place an asparagus piece at one end, sprinkle with cheese mixture, and twist the pastry around the asparagus.

Place assembled twists on the baking sheet. Whisk egg with a splash of water, brush the tops lightly for a golden finish.

Bake for 15-20 minutes or until puffed up and golden brown. Monitor closely while baking.

Let cool for a few minutes. Just before serving, sprinkle with sea salt and black pepper.