2. Transfer the rolled puff pastry to a non-stick baking sheet or a baking sheet lined with parchment paper. You can do this by rolling the rolled dough up carefully around the rolling pin then gently lifting it one end of the baking sheet and then rolling off the rolling pin.
5. Roll the edges of the puff pastry inwards to create a raised edge. Add the sliced brie evenly over the top of the mustard. Top with the asparagus spears. The spears should be placed parallel to the short end of the pastry. Drizzle the olive oil evenly over top.