Step 1

Preheat oven to 425°F; line rimmed baking pan with parchment paper. Lightly dust cutting board with flour; thaw puff pastry sheet as label directs on cutting board.

Step 2

Gently roll puff pastry into 14 x 10-inch rectangle; cut into 8 (5 x 3 1/2-inch) rectangles. Brush 2 tablespoons butter over rectangles; sprinkle with cheese. Lay about 4 pieces asparagus diagonally across 2 opposite corners of each rectangle; sprinkle with salt, paprika and pepper. Tightly roll up puff pastry over filling, pressing puff pastry to seal; transfer bundles, seam side up, to prepared pan. Brush bundles with remaining 2 tablespoons butter; roast 20 minutes or until golden brown. Makes 8 bundles.

Step 3

In small bowl, stir honey and almonds; drizzle over bundles and sprinkle with tarragon.