Using a pizza cutter (or the like) cut puff pastry into 6 equal portions. Transfer to a rimmed baking sheet lined with parchment or a silicone mat. Set aside.
Into a sauté pan heat butter and shallot oven medium heat. Add mushrooms, thyme. Season with salt and pepper.
Using a slotted spoon, equally divide mushrooms between puff pastry portions.
To sauté pan add wine and asparagus. Cook until asparagus is tender. Equally divide asparagus been puff pastry portions.
Bake for approximately 20 minute OR until puff pastry is golden and cooked through.