Asparagus and Ricotta Tarts

• 1 sheet sheet ready-prepared butter puff pastry, thawed
• ¾ cup (150g) fresh ricotta
• 1 cup (80g) finely grated parmesan
• ⅓ cup chervil leaves
• 1 finely grated lemon rind
• sea salt and cracked black pepper
• 2 bunches asparagus, trimmed
• olive oil, for brushing
• chervil sprigs, to serve
• lemon wedges, to serve

Preheat the oven to 200ºC (390ºF). Cut out four 12cm x 6cm rectangles from the pastry sheet and place on a baking tray lined with non-stick baking paper. Score a 1cm border on each rectangle.

   Place the ricotta, parmesan, lemon rind, chervil, salt and pepper in a bowl and stir to combine. Spoon the ricotta mixture onto the pastry and top with the asparagus. Brush the pastry borders with the oil. Bake for 12–15 minutes or until the pastry is puffed and golden. Serve with the chervil and lemon. Serves 4.