To make Rosemary Cashew Cheese: Drain the cashews. Add to a blender with the rest of the ingredients and blend until smooth and creamy, scraping down the sides when necessary. If you don't have a high powered blender, it may take several minutes to be completely smooth.  

 To make Cashew Cheese Puffs:  Roll out the puff pastry until about 1/4 in thick. Cut 1 inch circles out of the dough. For half of the circles, take a 1/2 in cutter and cut the center out. Lay the rings on top of the full circles and bake at 400°F about 20 min until puffed and golden brown. Remove from oven. 

Toss the asparagus with olive oil and salt, then spread on a large baking sheet. Bake at 400°F about 10 minutes until the stems are bright green (more if you like crunchy asparagus tips). Cut the tips off about 2 inches from the top. 

Remove the inside of the puff pastry shells so they can be piped full of cheese. Add an asparagus tip to each. Serve at room temperature.