1. Preheat oven to 220C
2. Prep your asparagus by snapping off the ends (if there are any woody stalks)
3. Place the vegan cream cheese in a bowl and mix with a fork to soften.
4. Heat the olive oil in a pan and saute the spring onion and some fresh thyme leaves. Add to the cream cheese once softened.
5. Add the nutritional yeast, mustard and lemon juice, Mix well, then season to taste.
6. Place your pre-rolled pastry on your lined baking sheet, trimming if necessary.
7. Score the pastry, leaving a gap of about an inch from the edge, giving you a frame for the ingredients to go.
8. Spread the cream cheese mixture within the frame of your pastry case, and layer the asparagus in one layer on top.
9. Sprinkle over the pine nuts and lemon zest.
10. Bake for 20-25 minutes, or until golden and puffed.
11. Remove from oven and let cool before cutting into squares and serving