This recipe started off as an improvisation but we liked it so much that I have made it often since.
1 person made this
100g fresh asparagus stalks, preferably thin
1/2 packet ready rolled puff pastry, thawed
150g ricotta cheese
1 bunch spring onions, minced
salt and pepper
Method Prep:15min › Cook:40min › Ready in:55min
Preheat your oven to 200 C / Gas 6.
Cut off about 1cm of the asparagus stalks at the bottom. Boil in salted water till al dente, drain and let cool.
In a bowl stir ricotta with spring onions till smooth. Roll out puff pastry to rectangle and place on a baking tray lined with greaseproof paper. Spread ricotta mixture over the pastry but leave about 5cm free all around.
Place asparagus stalks at equal distance. Fold the edge of the pastry over towards the inside and gently press town so they stick (I used the handle of a dessertspoon to make small indentations).
Bake in the preheated oven till golden, about 30 minutes. Cut into squares and serve hot or warm.