Asparagus and Ricotta Tart

I know, I know. Another asparagus recipe. Another idea for a vegetable which hardly requires more than a quick blanch. The best though, is enjoying them straight from the plant, with no adulteration at all.

So why so so many recipes? Well, the asparagus that we buy here is too old and tough to eat unadorned. Also, the season is so short that I buy it every chance I get (except when its imported, or too expensive – the local, cheap asparagus season is considerably shorter).

Raw Asparagus Tart

The final reason for so much asparagus is that I have only recently discovered it. A few years ago I thought that those limp, grey stalks from the tin were asparagus in all its glory. How quickly it was moved from the despised list to the desired one when I finally realised!

So, for now, it is another asparagus recipe – a simple, quick and tasty tart. But don’t worry, soon asparagus will disappear and it will be post after post about stone fruit.

Asparagus Tart
(serves 2, generously)
1 sheet pre-made puff pastry (or make your own, if you have sufficient fridge/bench space and oodles of time).
1 bunch asparagus
2/3 cup fresh ricotta
2 eggs
zest 1/2 lemon
salt and pepper.

Prepare Asparagus: Grip each stalk and break woody end off. Slice tender stalks in half and blanch briefly in boiling water. When bright green and tender, remove and plunge into ice cold water. Drain. Meanwhile prepare the woody offcuts: cut off the very ends and discard. Peel the remainder to remove tough strings and blanch until tender. Refresh in cold water. When cool, either blend or slice finely.

For the filling: Combine blended asparagus offcuts, ricotta, eggs lemon zest and seasoning mixing well.

To Assemble: Cut puff pastry sheet in half. Place on lined baking sheet. Top with half the filling mixture and arrange half the asparagus on top, repeat with remaining ingredients. Place in a preheated oven and cook at 200C until browned, about 15 mins.
Serve with a green salad, or as part of a larger meal (or picnic!).

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