You are here: Home » Recipes » Asparagus and Parmesan Tart Asparagus and Parmesan Tart Kitchen Tested Yield 8 servings With the help of puff pastry, this asparagus tart can be made in a flash. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Look for puff pastry in the freezer aisle. Serve with a simple salad of field greens with a bright vinaigrette or a mixed fruit salad. Ingredients 1 tablespoon olive oil1 shallot, finely chopped1 pound asparagus, ends trimmed, cut into 4- to 5-inch pieces1 (14-ounce) sheet puff pastry, defrosted if frozen (we like Dufour brand)1/2 cup whole milk ricotta1/2 cup grated Parmigiano Reggiano cheese1/2 teaspoon sea salt Freshly ground black pepper1 large egg yolk mixed with 1/2 teaspoon water Instructions Preheat oven to 450F. Heat olive oil in a sauté pan. Add shallot and sauté about 1 minute. Add asparagus and cook over medium-high heat until asparagus is crisp-tender, about 5 minutes. Remove from heat. Roll out pastry to a 10 x 16-inch rectangle on a lightly floured piece of parchment paper. Transfer pastry and paper to a baking sheet. Spread ricotta evenly on pastry, leaving a 1-inch border around the edge. Spoon asparagus mixture evenly over ricotta. Sprinkle cheese over all. Sprinkle with salt and pepper. Brush edge of the tart with egg and water mixture. Bake until pastry is golden brown, 20 to 25 minutes. Let cool slightly and serve warm. Cut into 8 (4 x 5-inch) pieces. Recipe by Robin Mather.