Preheat your oven to 425°F. While it heats, trim the woody ends off the asparagus and cut the spears to about 5 inches long. In a bowl, toss the trimmed asparagus with olive oil, salt, pepper, and garlic powder, making sure each spear is evenly coated. Spread them on a baking sheet and roast for 8-10 minutes until they're tender-crisp and slightly caramelized at the tips. You want them cooked through but still with a bit of firmness since they'll continue cooking when wrapped in the pastry. While the asparagus roasts, you can prepare your pastry and filling.

Remove the puff pastry from the freezer and let it thaw at room temperature for about 10-15 minutes until it's pliable but still cold. Cut it into 8 equal rectangles (roughly 4x3 inches each). In a small bowl, combine the softened cream cheese with the grated parmesan cheese, stirring until well blended. This creates a rich, umami-packed base for your bundles. I like to mix these together early so the flavors have a chance to meld slightly before assembly.

Lay out your 8 pastry rectangles on a parchment-lined baking sheet. Spread about 1.5 tablespoons of the cream cheese and parmesan mixture on each rectangle, leaving a small border around the edges. Divide the roasted asparagus from Step 1 evenly among the rectangles, placing 5 stalks diagonally across each one. Fold the corners of the pastry up and over the asparagus bundles, pressing gently where the dough overlaps to seal it together. The asparagus will peek through the top, creating an attractive presentation while the pastry encases it for structure.

In a small bowl, whisk together the egg and milk to create an egg wash. Lightly brush the egg wash over the exposed pastry on top of each bundle, avoiding getting it on the asparagus tips. Sprinkle the everything bagel seasoning generously over the wet pastry—this adds a wonderful crunch and savory depth that complements the creamy cheese and tender asparagus. The moisture from the egg wash helps the seasoning stick perfectly.

Place the assembled bundles in the preheated 425°F oven and bake for 10-15 minutes until the pastry is puffed and golden brown. The pastry should be crispy and flaky, while the cream cheese inside melts slightly to bind everything together. Remove from the oven and let cool for 1-2 minutes so the bundles set slightly before serving. These are best enjoyed warm, when the pastry is still at its crispiest and the cheese is creamy.