Preheat oven to 350F.

Wash and dry your asparagus spears well before wrapping in puff pastry. The pastry won't stick to the spears if they're wet.

Snap off the woody ends and set aside.

Thaw your puff pastry overnight (I think there's an option to thaw it within an hour on the counter but double check your package).

Roll the pastry to about 1/4 inch thickness and cut into 1/2 inch strips. Depending on how long your asparagus, you may need a 10-14 inch long strip. Worse case scenario just trim any excess.

Wrap each asparagus spear with the puff pastry strip, leaving kind of a "peekaboo" between each spiral, otherwise your asparagus will kind of just steam inside the pastry while baking. Set on a lined baking sheet at least an inch apart. Repeat with remaining spears, you'll end up with about 2 trays of these.

Use a pastry brush to lightly coat the pastry in soy milk, and sprinkle salt and pepper on top for extra flavour (and decoration).

Bake for about 20 minutes, either rotating the pan halfway or turning the spears over half way. I was lazy any only rotated the pan. Remove from oven once the edges are nice and golden. Let cool slightly on a wire rack and then serve while still hot!