This is a simple recipe with a nice combination of rich flavors and chewy textures and looks elegant when served. The adage you eat with your eyes is definitely applicable.
Because it is made with puff pastry sheets, it is easy and relatively quick to make. I like to cut this into squares and serve it as an appetizer. Robin likes me to make it as a light lunchtime meal served on the back deck with a chilled glass of Pinot Grigio.
¾ cup ricotta cheese
¼ cup fresh flat-leaf parsley (chopped)
1½ tablespoons milk
1 tablespoon fresh thyme leaves
1 garlic clove (minced)
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 puff pastry sheet (thawed)
2 tablespoons extra-virgin olive oil (divided)
9 – 10 medium asparagus spears
1 ounce Parmigiano-Reggiano cheese (shaved)
Preheat oven 400 degrees. Line a large baking sheet with parchment paper.
Stir together ricotta, parsley, milk, thyme, garlic, salt, and pepper. Set aside.
Wash, dry, and trim asparagus spears to 8 inches in length. Set aside.
Place thawed puff pastry sheets side-by side on parchment paper. Brush each sheet with ½ tablespoon olive oil. Evenly spread ricotta mixture on sheets leaving a half inch border.
Arrange asparagus spears side by side over ricotta mixture. Brush asparagus with remaining olive oil.
Bake for 18 to 20 minutes or until pastry is puffed up and golden. Top with shaved cheese and serve while still warm.
Tip: Double the ingredients to fill 2 puff pastry sheets.