In a bowl mix together the cream cheese, egg yolks, parmesan and lemon zest and season with salt and pepper.
Place the puff pastry onto the baking sheet and carefully score (not cut through) a border of around an inch in thickness all the way around.
Spread the cream cheese mixture onto the pastry keeping within the scored border.
Lay the asparagus on top of the mixture.
Season with a little cracked black pepper then places in the preheated oven for around 15 minutes until the asparagus is charred and the pastry puffed and golden. Serve with a green salad.