This elegant spring asparagus tart combines a flaky puff pastry base with creamy herbed ricotta and bright lemon zest for a dish that's as beautiful as it is delicious. It comes together in under 40 minutes.
The key is blanching the asparagus for just 90 seconds to preserve its vibrant color and snappy texture before arranging the spears over the ricotta layer.
Serve it as a stunning appetizer for Easter brunch or slice it into squares for an easy weeknight dinner alongside a simple green salad dressed with sherry vinaigrette.
