Asparagus-Ricotta Tart

Older, thicker asparagus will naturally break at the point where the spear goes from tough to tender. Just hold a spear between your hands, bend the stalk, and let it snap. (Save the woody bottoms for stock or discard them.) With young, slender ­asparagus, simply shave the very bottoms of the spears with a vegetable peeler.

Asparagus-Ricotta Tart

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  • Prep Time


  • Total Time


  • Servings



  • 1

    sheet frozen puff pastry, thawed

  • cups ricotta cheese (part-skim)

  • Zest of 1 lemon

  • ½

    cup chopped flat-leaf parsley

  • ½

    cup finely grated Asiago cheese (plus more for topping)

  • 2

    tablespoons chopped capers

  • Kosher salt

  • Freshly ground pepper

  • 1

    bunch asparagus (about 1 pound), trimmed


Preheat oven to 400°F. Roll out pastry to a 13-by-9-inch rectangle. Fold over about ½ inch on all sides to form a crust. Transfer to a parchment- lined baking sheet; prick crust all over with a fork. Bake 10 minutes. Meanwhile, combine ricotta, lemon zest, parsley, Asiago, and capers in a bowl. Season with salt and pepper. Spread ricotta mixture over crust. Sprinkle with more Asiago. Line asparagus across filling. Bake until pastry is golden-brown and asparagus is tender, about 30 minutes.


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