Preheat your oven to 400 degrees.

Unfold the defrosted puff pastry and place on a floured surface.

Using a rolling pin, press the lines out of the puff pastry and place on a baking sheet that has been lined with parchment paper.

Using a sharp knife, make a slight indent around the entire square of puff pastry about 1" away from the edge. This will form the crust after the pastry has baked. Using a fork, prick the dough of the puff pastry so while cooking it doesn't puff up too much.

Bake for about 10 - 12 minutes; watching it closely. You do not want the dough to get too brown as you will be baking it again with the cheese and asparagus.

Trim away the woody parts of the asparagus and toss with the Italian salad dressing, salt and pepper; set aside.

Grate the cheese.

Slice the red peppers making sure you get the pretty ring shapes as seen in the finished photo.

Once the puff pastry is slightly browned, remove from the oven.

Sprinkle the top of the puff pastry with the cheese being careful to stay within the "frame" that you created.

Arrange the asparagus in a pretty design on top of the cheese and place the red pepper slices on top of the asparagus.

Brush the top of the red peppers with a little of the salad dressing.

Return the tray to the oven and continue to cook for another 12 - 15 minutes; watching carefully again.