Take out your large cutting board and dust with flour lightly.
Gently roll the sheet of puff pastry into a rectangle 16x10 inches.
Trim the edges if they are crooked.
With a knife, score (gently) 1 inch in from the edges to mark a rectangle.
Use a fork and pierce the dough inside the markings at 1/2-inch intervals.
Randomly scatter some baking beans so the dough doesn't poof up badly (you know, the kind you use when blind baking pie dough!).
Bake 12 minutes.
Leave your oven on, but remove pastry from the oven.
Layer the slices of brie over the top (leave a small edge).
Cut your asparagus to the width of the pastry and arrange in a single layer over your brie slices (you could make it pretty or whatever by putting top to bottom top to bottom alternating ends that are on each side).
Brush top with the seasoned olive oil, sprinkle with salt and pepper and bake 25 minutes.