Combine the lemon juice, olive oil, finely minced garlic, salt, and black pepper and stir to combine. Cover all the asparagus with a silicone pastry brush with this garlic mixture and set aside.
In another small bowl, combine the mustard and maple syrup and stir to combine
Roll out the puff pastry on parchment paper and cut the puff pastry into large squares.
Cover each square with the mustard and maple mixture.
Followed by a few springs of asparagus and half a slice of vegan cheese.
Close the puff pastry bundles by crossing each corner up and over the asparagus. Press to seal the bundles.
Brush a mixture of oat milk and maple syrup on the bundles and sprinkle with sesame seeds and salt.
Bake until puffed and golden brown.