Preheat the oven to 160°C.
Combine the crushed crackers and butter in a food processor, pulsing until you have a mixture that resembles wet sand. Press the mixture into 6 mini loaf tins measuring roughly 9cm x 7cm x 4cm and chill in the fridge until set.
Beat together the cream cheese, eggs and seasoning in a large mixing bowl until smooth. Fold in the grated Parmesan until incorporated. Distribute evenly on top of the cracker bases then sit the asparagus in rows in the mixture.
Place the loaf tins on a baking tray and bake in the oven for 40-50 minutes until just set. Remove and allow to cool on a wire rack. Use a sharp knife to help turn out the cheesecakes, then chill until ready to serve. Serve on slate plates.
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