Prep:

1. Cut the asparagus in half. Set aside.
2. Chop the spring onions (both white and green parts). Set aside.
3. In a small bowl, crack one egg and add a splash of water to the bowl. Whisk for about 10 seconds or until just blended. Set aside. (This will be the egg wash to brush the edges of the pastry).

Method:

1. Preheat the oven to 400°F. Line a rimmed baking tray with baking parchment (at least 14 x 16-inches). Set aside.
2. In a medium bowl, add the olive oil, white wine vinegar, salt, black pepper, and thyme. Use a spoon and stir to incorporate, then add in all the asparagus pieces in the bowl. Coat the asparagus with the oil mixture.
3. On a floured working surface, roll out the pastry dough into a rectangle (roughly 10 x 15-inches). Using a knife or pizza cutter, cut the dough into six even squares or rectangular shapes. Use a knife to lightly make an impression, outlining around the inward edge of each piece (about a half-inch from the edge). Place the pieces of dough on the prepared baking tray.
4. Spread one tablespoon of pesto in the middle of each piece of dough, then use tongs to remove asparagus from the bowl of oil mixture, placing the cut pieces on top of each pastry. Dip a pastry brush in the egg wash and brush the top edges of each pastry. Bake for 15 – 20 minutes or until the pastries have started to lightly golden. Remove from the oven.
5. Now, crack one egg into a small bowl. Pour the egg on top of a pastry, making sure the yolk doesn’t break. Repeat this step for the remaining pastries. Sprinkle each pastry with a little salt and black pepper. Place the pastries back in the oven and bake a further 12- 15 minutes or until the eggs are cooked and set or cook longer for a firmer yolk. Remove from the oven.
6. Garnish each pastry with chopped spring onions, and fresh herbs