Wash and cut the asparagus spears into 3 thin slices. Cut the bottoms as these can be chewy for smaller babies. Add to a bowl along with the lemon zest, olive oil and season with a little black pepper. Then stir well.

Finely dice the onion and add to a bowl along with the cottage cheese, cheddar cheese and stir well.

Divide the puff pastry sheet into 12 even squares. Then spoon a tablespoon of the cheese mixture into the centre. Add a couple of asparagus spears to each one.

Fold the corners in, then brush over a little egg wash. Place onto a baking tray lined with parchment, then bake for 15 minutes and golden brown.

Serve with a little extra black pepper.