16-24 asparagus spears (2 or 3 per puff, depending on size)*
2 tablespoons walnut oil
Preheat 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 12-15 minutes.
Total time 32 mins Cook time 12 mins Active time 20 mins Yield: 6 servings
Tip: For variety use white asparagus or a combination of green and white.