Preheat your oven to 400°F

Cut the top off your head of garlic just enough to see the inside of each clove and place it on a piece of foil. Drizzle with olive oil, sprinkle with salt and pepper, and wrap tightly in the foil

Place your wrapped garlic on the middle rack of your oven and bake for 35 minutes, until the cloves feel soft when lightly pressed. Set aside to cool for 10-15 minutes

Line a large baking sheet with parchment paper and unfold your puff pastry sheet onto it. Lightly roll it out, just to form into an even rectangle

Squeeze your cooled roasted garlic into a bowl and give it a quick mix to form into a paste

To a separate bowl, add your goat cheese, thyme, and a dash of salt and smear together

Gently spread your goat cheese mixture evenly across the puff pastry, and then spread the roasted garlic on top

Using a pizza cutter or pastry wheel, cut 10 even strips

Wrap one strip around each asparagus stalk - if your stalks are skinny, bunch together 2-3, leaving some of the top of the asparagus showing, but slightly overlapping the puff pastry as you wrap it

Lay on your baking sheet an inch apart - if you don’t have space to bake all of them, place half on a parchment-lined plate and pop in the fridge while the first twists bake

In a bowl, beat your egg with a splash of milk or water and use a pastry brush to brush the tops of the puff pastry. Sprinkle with flaky sea salt, pepper, and sesame seeds

Bake for 15-20 minutes, rotating the pan halfway through, until puffed and a deep golden color

Let set for 5 minutes on the baking sheet before transferring to a wire rack to cool completely

Enjoy!