Asparagus and poached egg puff tarts with parmesan and basil

Name: Asparagus and poached egg puff tarts with parmesan and basil
Ingredients: plain flour, for dusting; 500g/1lb 2oz puff pastry; 200g/7oz low-fat cream cheese; ¼ lemon, finely grated zest only; flaked sea salt and freshly ground black pepper; 30 medium asparagus spears; 1 free-range egg, beaten, to glaze (alternatively use a little milk); 6 medium free-range eggs; 25g/1oz parmesan, made into shavings with a potato peeler; good handful small basil leaves; drizzle extra virgin olive oil (optional)