Asparagus Ricotta Tarts with Honey Lemon Sauce

This recipe turned out beautifully, the ingredients shined with the simple preparation and presentation. The honey lemon sauce added brightness to an already spring-y dish. There isn't anything that I would have done differently with this dish. Dave and I both took the leftovers to lunch and surprisingly this reheated well. This would be a lovely recipe for a Mother's Day brunch.

Slightly adapted from Some The Wiser.

-1 sheet frozen puff pastry, thawed according to package instructions
-1 pound of asparagus, washed and trimmed (thin, tender asparagus works best)
-3/4 cup part-skim ricotta cheese
-1/4 cup grated Parmesan cheese
-1 garlic clove, minced
-freshly ground black pepper

Honey Lemon Sauce
-1/4 cup water
-1/4 cup honey
-2 tablespoons freshly squeezed lemon juice
-dash of salt

In a small bowl, combine the ricotta and Parmesan and stir to combine.

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut pastry into six 4.25 inch squares and place on the prepared baking sheet. Prick each square with a fork. Spread the cheese mixture evenly onto the squares, leaving a 1/4 inch border. Arrange the asparagus diagonally over the top of the cheese -- trim each stalk to fit the puff pastry and alternate top to bottom for a prettier presentation. Repeat for each, sprinkle with freshly ground pepper. 

Bake for 20 to 25 minutes, rotating the pan halfway through, or until the pastry is puffed and golden and the asparagus is tender. Drizzle with honey lemon sauce just before serving.

Honey Lemon Sauce
In a small sauce pan, heat the water, honey, and lemon juice until the sauce begins to simmer and thicken. Stir constantly for about 1 minute and then remove from heat. Drizzle over the completed asparagus tarts.


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