Prepare the asparagus:
Trim off the tough ends and lightly peel them using a vegetable peeler.
Boil in salted water for 2–3 minutes, until slightly tender. Drain and transfer immediately to ice water to preserve their color.

Prepare the puff pastry:
Unroll the puff pastry sheet and cut it into 8 equal squares.

Assemble the pastries:
Place each square diagonally to form a diamond shape.
Spread one tablespoon of cream cheese in the center of each piece and sprinkle with grated Regato cheese.

Add the asparagus:
Place 5–6 asparagus spears on top of the filling.

Fold the pastry:
Bring the two side corners inward, gently enclosing the filling.

Brush and sprinkle:
In a small bowl, mix the egg yolk with the water and brush the pastries.
Sprinkle with sesame seeds.

Bake in the airfryer:
Set the airfryer to 180°C (356°F) and bake for 12–15 minutes, until golden and crispy.