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1
Unfold pastry sheets and halve each parallel to fold lines.
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2
Roll out 1 half (keep remaining 3 halves chilled, covered with plastic wrap) into a 20- by 7-inch rectangle with a floured rolling pin on a well-floured surface.
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3
(Pastry will shrink slightly after rolling.)
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4
Brush off excess flour from work surface and both sides of pastry, then trim all edges with a sharp knife to make even.
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5
Cut crosswise into 6 (6 1/2- by 3-inch) rectangles.
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6
Brush rectangles with some egg wash and sprinkle each evenly with 1 packed tablespoon cheese, leaving a 1/2-inch border on long sides.
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7
Lay an asparagus stalk along 1 long side, then roll up asparagus in pastry, pressing seam to seal.
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8
Make more rolls with remaining pastry, cheese, and asparagus.
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9
Arrange rolls, seam sides down, about 1 inch apart on lightly oiled baking sheets and brush top and sides lightly with egg wash. Chill rolls until pastry is firm, at least 15 minutes.
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10
Preheat oven to 400F.
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11
Bake rolls in batches in middle of oven until puffed and golden, about 16 minutes.
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12
Transfer with a metal spatula to a cutting board and trim about 1/2 inch from ends.
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13
Halve each roll crosswise, then, starting about 1/2 inch from either end, cut each section diagonally in half (see photo, opposite).
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14
Stand asparagus rolls on end, 2 by 2 on platters, and drizzle each with 1 drop of truffle oil (if using).
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15
Serve warm.
