Here's the recipe:
Ham, Swiss, and Asparagus Wraps
12 small asparagus spears
1 sheet frozen puff pastry
2 T pesto
8 thin slices deli ham
4 slices Swiss cheese
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Blanch or steam asparagus until tender. Cut spears in half.
Cut dough into 4 squares. Place on baking sheet and spread 1/2 T pesto on the center of each. Place 2 slices of ham and 1 slice of cheese on each. Divide asparagus into 4 bundles and place diagonally on each square. Fold opposite corners to overlap on top and brush with milk. Bake for 15 minutes until golden.
The rest of the asparagus went into the freezer for another day.