1. Preheat your oven to 200°C.
2. Prepare asparagus in a bowl. Toss the trimmed asparagus with a drizzle of olive oil, salt, and pepper. Lay them out on a baking sheet and roast in the oven for about 10 minutes, until tender. Remove and allow to cool slightly.
3. Prepare the puff pastry, roll out the puff pastry on a floured surface and cut into rectangles, approximately 4 inches by 6 inches.
4. Place a few asparagus spears in the centre of each pastry rectangle. Add a small amount of crumbled blue cheese on top.
5. Fold the pastry over the filling to create a parcel. Press the edges to seal and use a fork to crimp the edges for an added decorative touch. Brush the top of each parcel with the beaten egg.
6. Sprinkle poppy seeds over the top of the parcels and bake on a lined baking sheet and for 20-25 minutes, or until they are golden and puffed.
8. Allow to cool for a few minutes before serving.  Drizzle honey over the top to balance out the blue cheese saltiness.

These moorish parcels can be enjoyed warm as an appetizer or chilled as a tasty snack.