Asparagus Ricotta Tart

• 1 sheet frozen puff pastry, thawed
• 1 1/2 c ricotta cheese (part skim)
• zest of lemon
• 1/2 c flat parsley
• 1/2 c grated asiago cheese plus more for topping
• 2 TBS chopped capers
• kosher salt and pepper
• 1 bunch asparagus about 1 pound

1. 1. preheat oven 400. Roll out pastry to a 13x9 " rectangle. Fold over about 1/2 inch on all sides to form a crust. Transfer to parchement linesd baking sheet. Prick crust all over with a fork. Bake 10 minutes
2. 2. Meanwhile combine ricotta, lemon zest, parsley, asiago and capers in a bowl. Season
3. 3. Spread ricotta mix over crust. Sprinkle with more asiago. Line asparagus across filling. Bake until pastry is golden brown and asparagus is tender....about 30 minutes
4. Serving 270 calories

pastry, ricotta cheese, zest of lemon, parsley, topping, capers, kosher salt

Taken from www.epicurious.com/recipes/member/views/asparagus-ricotta-tart-52834751 (may not work)