Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small saucepan, melt a tablespoon of butter and mix in a generous drizzle of honey and a dash of kosher salt to create an egg wash.

Rinse the asparagus and pat dry, then toss with olive oil and kosher salt in a bowl.

On a floured surface, roll out puff pastry and cut it into four squares.

Place a slice of prosciutto, a seasoned asparagus spear, and a sprinkle of cheddar in the center of each pastry square.

Fold corners of each pastry square over the filling, seal tightly, and brush with egg wash.

Bake for 14-18 minutes until golden brown and puffed, watching for bubbling cheese.