Ricotta Asparagus Tart

Doesn't asparagus scream spring? Tender fresh asparagus is nestled in a lemony ricotta filling sitting on flaky store bought puff pastry. Cut to serve as an appetizer or a simple light lunch.

Ingredients:

1 sheet frozen puff pastry, thawed

1 large egg

1 cup ricotta

salt and pepper to taste

1 lemon

2 green onions, chopped

1/4 cup fresh Italian parsley

1 tsp dry basil

pinch of fennel seeds, rubbed between your fingers

12 oz asparagus, trimmed and cut in 4-6" lengths

2 tsps olive oil

Preheat oven to 425°F. Roll out the puff pastry on the parchment paper it comes in to just a bit bigger than it was. Lift the paper and puff onto a baking sheet. Beat egg and brush a 1/2" border all around. In a bowl mix the remainder of the egg with the ricotta, salt, pepper, zest of lemon, green onions and herbs. Spread onto pastry leaving border exposed. Lay the asparagus side by side. Cutting them in half or thirds makes it easier for slicing after baking. Drizzle olive oil on top and bake in the lower third of the oven for 18-20 minutes. Let cool a few minutes before cutting. Serves 8 as an appetizer.

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