Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silpat.

On a floured surface, roll out puff pastry to a 10x16" rectangle. Place on baking sheet and prick all over with a fork. Bake for 12 minutes until light golden brown.

While puff pastry is baking, bring a large pot of water to a boil. Add asparagus and cook for approximately 2 to 5 minutes, until bright green and just tender. Drain and add immediately to an ice bath to stop the cooking. Drain and dry with paper towels. Add to a medium size bowl and toss with olive oil. Season with salt and pepper.

Stir together goat cheese and lemon juice in a bowl until it turns into a soft spread. Spread an even layer of the mixture on the pastry, line asparagus on top, and bake for 15 minutes.

While baking, toast pine nuts in a dry skillet over medium heat, stirring constantly until golden brown, for about 2 minutes. When pastry is done baking, remove and top with pine nuts and lemon zest. Serve warm.