Preheat the oven to 400ºF / 200ºC degrees and line two baking sheet with parchment paper.

In a bowl mix together the butter, honey and salt.

Drizzle the asparagus with the olive oil and set aside.

Roll the pastry out into a rectangle on a floured bowl and cut into four or six squares depending on the size

Turn the squares so that they are a diamond shape the spread a little of the butter mixture onto each one.

Lay a slice of prosciutto, followed by a few spears of asparagus (if they are thin then 3-4 work well) and top with a slice of brie.

Beat the egg in a small bowl with a tablespoon of water. Fold the left side of the diamond over towards the center and brush the top with egg wash. Repeat this action with the right side again brushing with the egg wash.

Season with some cracked black pepper then bake in the over for around 15 minutes until golden and puffed up and the cheese has melted.

You can brush with any remaining butter prior to serving if required.