Defrost the puff pastry.

Chop the asparagus spears into pieces.

Peel and dice the onion and pepper.

Melt the butter in a medium-sized skillet over medium heat.

Add the onions and cook until almost transparent.

Add the asparagus, carrots, and pepper.

Cook, stirring frequently, until the vegetables soften but are still crisp, about 10 minutes.

Mix in the chives and thyme.

Season with salt and pepper to taste.

Preheat the oven to 400°F.

Line two baking sheets with parchment paper.

Roll out the puff pastry. Place the bunny shape on top of the puff pastry.

Use a sharp knife to cut out 8 bunny shapes.

Beat the egg and brush the edges of 4 of the bunny shapes.

Divide the cooked vegetable mixture evenly between the egg-brushed frames.

Place the top pieces of puff pastry over the vegetables. Firmly seal the edges together.

Use the scraps of the puff pastry to roll 4 small balls and 4 larger balls, one for each strudel.

Place the small balls on each bunny for eyes. Place the large ones where the tail should be.

Transfer the strudels to the parchment paper-lined baking sheet.

Brush the outside with egg.

Bake for 20 minutes or until the puff pastry is golden brown.

Transfer to a wire cooling rack for 15 minutes before serving.