16 to 24 asparagus spears* (2 or 3 per puff, depending on size)
2 tablespoons walnut oil
Heat oven to 375 degrees F. Line a large baking sheet with parchment paper or a baking mat.
Fold pastry into a 10 x 4-inch rectangle about 1/4-inch thick. Cut into six 5 x 1 1/3-inch rectangles. Place rectangles on prepared baking sheet and set aside.
In a medium bowl combine the ricotta, the Parmesan, the basil, the walnuts, the salt and the pepper. Mix well. Leaving a 1/2-inch border on each side spread 1/6 of the walnut mixture on each pastry. Place 2-3 asparagus spears on each dressed pastry rectangle (the thickness of the asparagus will determine how many spears are needed for each pastry).
Bake until pastry is puffed and golden and asparagus is soft, about 12 to 15 minutes.
* For variety use white asparagus or a combination of green and white.