Ingredients

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

Preparation

  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. Meanwhile combine ricotta, lemon zest, parsley, asiago and capers in a bowl. Season

  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 Serving 270 calories