Puff pastry asparagus:

Cup of Yum
1. Preheat the oven to 200 degrees Celsius/ 400°F/ 200°C. Line a baking sheet with parchment paper.
2. Prepare asparagus: Clean and dry the asparagus and remove the woody lower part.20 long asparagus spears
3. Prepare puff pastry: Unroll the puff pastry sheets on the working surface. If using frozen puff pastry, defrost and roll according to the packet's instructions. Spread the cream cheese on top of the pastry evenly.10.5 oz puff pastry/ 300 g + ¼ cup cream cheese/ 50 g
4. Wrap asparagus: Using a sharp knife, cut the pastry into 20 long, thin strips. Wrap one strip around each asparagus spear and place them on the baking sheet.
5. Bake asparagus puff pastry: Beat the egg lightly and brush the pastry with it. Sprinkle with Parmesan and bake for 15-20 minutes until the pastry is golden brown.1 egg + 2-3 tablespoon Parmesan

Mayonnaise:

1. The mayo can be made in advance or while the asparagus is in the oven.
2. Break the egg into the jar belonging to your immersion blender or in a jar/jug of similar size. It should be tall, not too wide, just wide enough to fit the head of the blender tightly. Add the Dijon mustard, a little salt, and pepper (See Note 3).1 whole egg + 1 teaspoon Dijon mustard + 1 cup neutral-tasting vegetable oil/ 250 ml + fine sea salt and pepper
3. Place the immersion blender in the jar, it should sit on the bottom of the jar. Turn it on, keep it fixed there, and count to 10 until the mayo starts to emulsify.
4. Emulsify mayonnaise: Very slowly, start moving the immersion blender up and down, counting to 10-15 again until the mayonnaise is fully emulsified, thick, and glossy. If it is not yet, blend for another 3-5 seconds or so. Remove the immersion blender from the jar and stir.
5. Add the lemon zest, lemon juice, grainy mustard, yogurt, and vinegar to the mayonnaise. Stir with a spoon or spatula to incorporate and adjust the taste with salt, pepper and a little bit more honey or vinegar, according to your taste.1 small lemon, zest and juice + 1 tablespoon runny honey + 1 tablespoon grainy mustard + 3 tablespoons Greek yogurt + 1 teaspoon white wine vinegar + fine sea salt and pepper
6. Serve immediately with the warm asparagus spirals.