# Components:
→ Pastry
01 - 1 sheet (approx. 250 g) ready-rolled puff pastry, thawed if frozen
→ Ricotta Filling
02 - 1 cup (250 g) ricotta cheese
03 - 1/4 cup (60 g) crème fraîche or sour cream
04 - 1/4 cup (25 g) grated Parmesan cheese
05 - 1 large egg
06 - Zest of 1 lemon
07 - 1 tablespoon fresh lemon juice
08 - 1 small garlic clove, finely grated
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ Topping
11 - 12–15 thin asparagus spears, woody ends trimmed
12 - 1 tablespoon olive oil
13 - Freshly ground black pepper, to taste
14 - 1 tablespoon chopped fresh chives or parsley (optional, for garnish)
# Directions:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Unroll the puff pastry onto the prepared baking sheet. Using a sharp knife, score a 1/2-inch border around the edge without cutting through the pastry. Prick the center all over with a fork.
03 - In a mixing bowl, combine ricotta, crème fraîche, Parmesan, egg, lemon zest and juice, garlic, salt, and black pepper. Mix until smooth.
04 - Spread the ricotta mixture evenly over the pastry, staying within the scored border.
05 - Arrange the asparagus spears on top of the ricotta filling. If necessary, trim to fit or cut spears in half lengthwise for even coverage.
06 - Drizzle the asparagus with olive oil and season with additional black pepper.
07 - Bake for 25–30 minutes, until the pastry is golden and puffed, and the asparagus is just tender.
08 - Cool for 5 minutes, then garnish with chopped chives or parsley if desired. Slice and serve warm or at room temperature.
