Have ready a 24 cavity non stick mini muffin tin, or one sprayed with cooking spray
Heat oven to 400°
Heat oil in a skillet over medium-high.
Add 1 tablespoon butter, the shallots, garlic, and asparagus. Saute until asparagus is tender crisp, about 3 minutes
Remove from heat and stir in salt, pepper, peas, lemon juice and zest, thyme and dill.
Cut puff pastry sheet into 24 2.5 " squares
Line each muffin tin cup with a puff pastry square, pressing into the base of each cup.
Stir the grated Parmesan cheese into the asparagus mixture.
Evenly divide the asparagus mixture into each cup.
Bring the four corners of the pastry squares together to cover the filling for each
Brush tops with melted butter. Bake until puffed and golden about 15 minutes.
Cool on a rack for 10 minutes before removing the puffs to a platter. Serve warm or at room temperature.
Notes
Puff pastry should be completely thawed, but still cold before using. Leave the pastry to thaw in the fridge overnight, then take it out right before using.