Spring has sprung ! I love asparagus and it's the start of the season right now, so you're gonna get plenty of asparagus recipes here on the blog. Here is a springy asparagus tart with a creamy ricotta and lemon base.

It's light and refreshing, it's perfect for Spring ! It can be a light lunch with a salad or you can have it as a side. It's quick to make, blanching the asparagus is the longest part of the prep, so not that long at all.

I used store-bought 100% butter puff pastry but if you have time to make your own, it'll be even better !

Springy asparagus tart (serves 4-6) :

• 1 puff pastry sheet
• 12 asparagus
• 2 tbsp ricotta
• 2 tbsp grated pecorino
• 1/2 lemon
• 1/2 tsp lemon zest
• 1/2 garlic clove
• Salt and pepper
• 1 egg

Blanch the asparagus for 5 minutes in boiling water and then cool in iced water.

Preheat the oven at 180°C/350°F.

In a bowl, mix the lemon juice, lemon zest, grated garlic clove, half the pecorino and the ricotta. Season with salt and pepper.

Line the asparagus on the puff pastry sheet to cut a rectangle around them, leaving 3 cm on each sides.

Cut 8 strips of pastry, about 3 cm wide and add 2 on each side. It will make a nice little crust on your tart as it bakes.

Add the seasoned ricotta to the puff pastry in an even layer.

Put the asparagus on top of the ricotta, sprinkle the rest of the pecorino on top.

Brush the sides with the beaten egg.

Bake for 20 minutes at 180°C/350°F.

Serve !