1 sheet of ready-rolled all butter puff pastry
150 g ricotta cheese
80 g parmesan, grated and extra shavings to serve
1 lemon, rind finely grated
16 spears asparagus
Olive oil, for brushing
Mint leaves, to serve
Preheat the oven to 200C/gas mark 6. Line a baking tray with non-stick baking parchment.
Cut out four rectangles, each 12 x 6cm from the pastry sheet and place them on the baking tray. Score a 1cm border on each rectangle.
Put the ricotta, parmesan, lemon rind and a pinch of salt and pepper into a bowl and stir to combine. Spoon the mixture on to the pastry and top each tart with two asparagus spears. Brush the pastry borders with oil and cook in the oven for 12-15 minutes or until the pastry is puffed and golden. Serve with a couple of mint leaves and shavings of parmesan on top.