How to make
Clean the asparagus, remove the inedible white part of the stalks and peel them.
Separate the yolk from one egg.
Grate the cheddar cheese.
Divide the puff pastry into two equal rectangles and cut each one into equal triangles. Spread mustard over them. Sprinkle them with cheddar. Place the asparagus in the wide part of each triangle and roll it up.
Coat each croissant with the egg yolk and sprinkle with poppy seeds.
Bake the croissants in a preheated oven for 15-20 minutes at 390°F (200 C).
