Preheat the oven to 400°F.

On a lightly floured surface, roll out the puff pastry, then transfer it to a parchment-lined baking sheet.

Using a knife, score a 1-inch border around the edges to create a crust. Poke the inner rectangle all over with a fork to prevent it from puffing up too much.

Spread the cream cheese evenly within the scored border, leaving the crust plain.

In a bowl, toss the asparagus with olive oil, lemon zest, salt, and pepper. Arrange the asparagus in a single layer over the cream cheese, alternating the direction of the spears for an elegant presentation. Drizzle the lemon juice over the top, then sprinkle with Parmesan cheese.

In a small bowl, whisk the egg and brush it over the crust for a golden, glossy finish.

Bake for 22–25 minutes, until the edges are crisp and golden brown.

Remove from the oven, then scatter the chopped prosciutto over the tart and drizzle with honey.

Slice into squares and serve warm or at room temperature. Enjoy!