preheat the oven to 400°

carefully open the sheet of puff pastry

sprinkle it with the thyme leaves and roll it out to about 11X15 or so

trim up the sides so it's rectangular

lay it on a baking sheet lined with parchment

poke the dough all over with a fork leaving a one-inch border around the rectangle

crumble the goat cheese on top of the dough

trim the tough ends off the asparagus

lay the asparagus on top of the dough in a pleasing pattern, I chose to alternate the spears so each piece would have some of the tender tips and some of the stems

bake in the preheated oven for 20-25 minutes until the outer crust is puffed and browned and the asparagus is just tender

transfer to a cutting board, cut with a large sharp knife, garnish with extra thyme