Wash and pat dry 16 thin asparagus, cut between 2 to 3 inches from the end and line them up in a single layer, brush with some extra virgin olive oil and season with sea salt & freshly cracked black pepper

Pat dry 4 jarred roasted red bell peppers with some paper towels, cut each roasted pepper in half and open them up

Roll out 1 sheet of puff pastry and cut into 6 x 6 inch squares (or you can go 4 x 4 inch squares for smaller puff pastries)

Add 2 pieces of the roasted peppers on top of each puff pastry square, then add 4 asparagus, sprinkle each one with a generous portion of goat cheese and top off with some sweet smoked Spanish paprika

To close each puff pastry, fold one end of the dough over the ingredients and then the opposite end over the first fold, add the puff pastry bundles into a baking tray lined with parchment paper

Brush each puff pastry bundle with some extra virgin olive oil and season them with sea salt & freshly cracked black pepper

Add the puff pastry bundles into a preheated oven, bake + broil option 210 C - 475 F between 14 to 16 minutes

Once baked transfer to a dish and serve, enjoy!