While asparagus is definitely delicious on its own either steamed or sauteed in butter, this little tart has a flaky crust, creamy center, and the asparagus and lemon flavor taste like springtime.
20 asparagus stalks
1 cup ricotta
1 sheet puff pastry, thawed
.25 cup parm
1 tbsp lemon juice
.25 cup cream
salt and pepper
1. Preheat oven to 350 degrees. Roll out puff pastry into tart pan (if you don't have one, use a parchment-lined baking sheet like I did). If you have pie weights, spread them over the puff pastry to keep it from puffing. Otherwise, place a dish on top of the pastry after it has baked for ten minutes to flatten the crust.
2. While pastry is baking, remove woody ends from asparagus and steam for five minutes.
3. Combine ricotta, cream, lemon juice, egg, salt, and pepper in small mixing bowl. Spread creamy mixture over the bottom of the tart crust. Lay asparagus lengthwise into the creamy mixture. Top with shredded parm.
4. Bake for 20 minutes. Allow to rest for at least five minutes. Enjoy!