Preheat the oven to 400 degrees F. Remove the puff pastry from packaging and let thaw for 30 minutes. Once it's thawed enough to move, gently open up the pastry so that it's laid flat. Gently mark a 1" border around the entire pastry. With a fork, poke holes around the bottom of pastry leaving the border untouched.
While the puff pastry is thawing, snap off the bottom 1" of asparagus stocks and boil for 7 minutes, until slightly tender. Remove from water and let cool.
In a high powered blender mix together the ingredients for the lemon cashew cream until it's thick, creamy, and smooth. Pour into puff pastry and spread evenly over the bottom, leaving the borders clean.
Lay the asparagus over the cashew cream. Brush tops and sides with olive oil then top with minced garlic, fresh-squeezed lemon juice, salt, and pepper.
Bake for 15-20 minutes until the border is golden brown.
Let cool 10 minutes before serving.