Preheat oven to 220c
Prep your asparagus by snapping of the ends where it starts to yield. Discard these woody ends (or use them in a soup)
To make the cheezy mixture, place the vegan cream cheeze in a bowl and mix with a fork to soften.
In a pan, gently heat the olive oil and saute the spring onion and some fresh thyme leaves until softened. Add to the cream cheeze.
Add the nutritional yeast, mustard and lemon juice, Mix well, then season to taste.
Prep the pastry case. Place your prerolled pastry on your lined baking sheet. You may need to trim it fit if, like me, you're using a smaller sheet.
Score the pastry to form a "frame"
Spread the cream cheeze mixture within the "frame" of your pastry case, and layer the asparagus in one layer on top.
Sprinkle over the pine nuts and lemon zest.
Bake for 20-25 minutes, or until golden and puffed.
Remove from oven and let cool before cutting into squares and serving