Asparagus Turnovers

serves 4

1 bunch asparagus, ends trimmed
1 tablespoon extra-virgin olive oil
kosher salt and pepper
2 sheets frozen puff pastry, thawed
8 oz blue cheese, cut into 8 slices
1 egg, beaten
1 Tbsp poppy seeds
¼ cup honey
2 tablespoons salted butter
1 tablespoon fresh thyme leaves

Heat oven to 375°F. Line a baking sheet with parchment paper. Toss asparagus with olive oil, salt and pepper. Roll out pastry sheets on a floured surface and cut into 8 squares. Place a piece of blue cheese on each square and top with a small handful of asparagus spears. Wrap opposite ends of the pastry over asparagus to enclose. Transfer to prepared baking sheet. Repeat with remaining squares. Brush each pastry with egg and sprinkle with poppy seeds. Bake until golden brown, about 25 minutes. 

Meanwhile, melt together honey, butter and thyme in a small saucepan over low heat. Drizzle pastries with thyme honey and serve.