This was one of those recipes I made, enjoyed, but probably won't recreate on a regular basis....for one thing, it requires the oven. For another, it's kinda frou frou, and my peeps scowl at frou frou. They did eat it, though. So maybe.
It doesn't re-heat in the microwave well, but you could eat it cold for lunch the next day, which is what I did! The original recipe was printed in the Houston Chronicle, but I misplaced it, so here's what I did:
Asparagus Ricotta tartPre-heat oven to 400. Unroll a package of thawed out puff pastry onto a baking sheet (use a Silpat or parchment paper underneath) poke holes over it with a fork and bake 10 minutes. Remove from oven. Mix 1 large-ish container of ricotta with 1 cup grated parmesan, 1/4 cup chopped Italian parsely, and the zest of a lemon with half of it's juice. Season with salt and pepper. Spread the ricotta all over the pastry. Wash and trim a pound of asparagus and lay the stalks over the top. Season again with salt, pepper, and the rest of the lemon juice. (I also added some chopped cooked turkey breast cause people here scream if you serve them a vegetarian meal!). Bake another 30 min or so, watching carefully to make sure the crust gets browned, not burned.
I served this with a "salad" of marinated grape tomatoes, purple onion, and green olives in some Good Seasons Italian dressing. It made for a pretty Summer meal, don't you think?
This might be my new favorite way to serve tomatoes!