If you remember to thaw the frozen puff pastry the day before you plan to make these, you can bake them in the morning in the time that it takes to brew a pot of coffee and set the breakfast table.
Thaw the puff pastry if using frozen. Roll out on a floured surface and cut into 6 four-inch squares. With a sharp knife, score a smaller square about half an inch inside the outer edge of each pastry square. Brush the outer edge of the pastry with the beaten egg. Prick the pastry in several places with a fork. Spread each square with crème fraîche, and garnish each with 4 asparagus tips. Sprinkle with the Jarslberg, and season with salt and pepper. Bake at 400°F for 13-14 minutes, or until puffed, crisp, and golden. Garnish with peas, mint, and microgreens. Serve hot.