Preheat your oven to 180°C (350°F) so it reaches temperature by the time you're ready to bake. While the oven heats, trim the woody ends off the asparagus by bending each spear gently until it snaps naturally at the tender point—this ensures you only use the edible, tender portion. Pat the asparagus dry with paper towels, as this helps the pesto and ham adhere better and promotes even cooking.

Cut each of the 5 parma ham slices in half lengthways to create 10 thin strips. Wrap one strip around each asparagus spear, starting near the tip and spiraling down about halfway. The ham adds a savory depth and helps keep the asparagus moist during baking. Don't wrap too tightly—you want the asparagus to cook evenly.

Lay the puff pastry sheet on a clean work surface. Cut it in half to create two rectangles, then spread 2.5 tablespoons of pesto evenly across one half, leaving a small border around the edges. Season the pesto lightly with garlic powder and black pepper. I like to use a spatula to spread the pesto thinly and evenly—this prevents any one area from having too much flavor.

Cut the pesto-spread pastry rectangle into 8 even strips (roughly ½-inch wide). Take one strip and wrap it in a spiral around a ham-wrapped asparagus spear, starting at the base and spiraling upward to create a visual twist. Repeat with the remaining 7 strips and asparagus spears. Place each finished twist on a parchment-lined baking sheet, leaving about an inch between each one so they have room to puff and brown.

Beat the egg in a small bowl and brush it generously over each pastry twist, making sure to coat all the exposed pastry surfaces. The egg wash creates a beautiful golden-brown finish and helps the pastry rise evenly. Place the tray in your preheated oven and bake for 20 minutes, or until the pastry is puffed, golden, and crispy.

Remove the twists from the oven and let them cool for 2-3 minutes on the baking sheet before transferring to a serving plate. This brief rest allows the pastry to set slightly while still remaining warm. Serve immediately while the pastry is at its crispiest and the asparagus is tender.