Preheat oven to 400º F and line a large baking sheet with parchment paper.
Roll out the puff pastry. Transfer to a parchment-lined baking sheet and prick all over with a fork.
Bake until light golden brown, about 12 minutes, or until golden brown and slightly puffed up. Let cool slightly on the baking sheet.
Brush honey dijon mustard to the center of puff pastry. Spread the ricotta out across the pastry and sprinkle with 3/4 cup of cheese over the center of the pastry.
Lay asparagus out in a single layer, alternating direction of the tips with each row. Brush with olive oil and season with salt and pepper. Add the remaining cheese on top.
Bake in the oven for 20 minutes, or until pastry is golden brown and asparagus is tender.