Preheat your oven to 204 °C (200 °C) and line a large baking sheet with parchment paper.

In a small bowl, whisk together the beaten egg and water to create the egg wash. In a separate shallow dish, mix the grated parmesan cheese, garlic powder, salt, and black pepper.

On a lightly floured surface, gently roll out the puff pastry sheet into a rectangle. Cut the sheet into 16 even strips lengthwise using a pizza cutter or sharp knife.

Take one strip of pastry and wrap it spirally around a single asparagus stalk from the bottom to the tip, leaving the very top exposed. Repeat for all stalks and place them on the prepared baking sheet.

Brush each wrapped pastry twist lightly with the egg wash, then generously sprinkle the seasoned parmesan cheese mixture over the top, turning to coat evenly.

Bake in the preheated oven for 12 to 15 minutes, or until the puff pastry is golden brown and crisp, and the asparagus is tender.