Preheat oven to 425˚F. Stir together cream cheese, chives, parsley, 1 tsp lemon juice, lemon zest, mustard and paprika. Place puff pastry on parchment paper–lined baking sheet. Score 1-inch border into pastry with sharp knife. Spread cream cheese mixture inside border. Toss together asparagus, olive oil and remaining lemon juice. Sprinkle tart with crab and asparagus. Beat egg with 1 tbsp water; brush over pastry. Bake in lower third of oven for 20 to 25 minutes or until pastry is golden brown; let cool for 10 minutes. Cut into slices; serve warm or at room temperature.