Asparagus And Ricotta Tarts
Ingredients
- 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
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