Before starting, make sure the puff pastry is thawed (follow package instructions) and cream cheese is at room temperature.
Preheat oven to 350 degrees.
Roll each puff pastry sheet into a rectangular portion. You will not have to roll your pastry too much, you are looking for an even rectangular shape.
With a sharp knife or pizza wheel, divide each sheet into six equal portions.
Combine cream cheese, ginger paste, chives and egg into a bowl and stir until evenly combined. Using a fork, dock each piece of pastry in several random locations.
Spread cream cheese mixture evenly on to each pastry square leaving the edges clean.
Top each pastry piece with fresh asparagus pieces and thinly sliced radish.
Pinch the corners of each puff pastry piece and place on a baking sheet.
Place in the oven and bake for 8 to 12 minutes or until light golden brown.
Once baked, remove from baking sheet and place on a wire rack to cool. These pastries are best served warm.