Asparagus and Ricotta Tarts April 29, 2013 by Geoff Bevington Asparagus and Ricotta Tarts 2013-05-31 09:44:10 From Marcel's Monthly Newsletter, COOK CREATE CELEBRATE: April 2012 Print Ingredients 1 sheet puff pastry, thawed 2 oz pancetta, diced 2 shallots, minced ½ lemon, juice and zest ¼ cup balsamic vinegar ½ cup olive oil ¾ cup ricotta cheese 1 cup finely grated parmesan cheese 1 teaspoon lemon zest 1/3 cup parsley 2 bunches asparagus, trimmed Olive oil for brushing Parsley and lemon wedges for serving Instructions Preheat the oven to 400 degrees. Cut out four 5x2 inch rectangles from the pastry sheet and place on a baking tray lined with parchment paper. Score a border on each rectangle; set aside. In a sauté pan, sauté pancetta until crisp. Add shallots and cook until tender; remove from heat. Whisk in vinegar and lemon. Slowly whisk in remaining olive oil, season, and keep warm. Place the ricotta, parmesan, lemon zest, parsley, and salt and pepper in a bowl and stir to combine. Spoon the ricotta mixture onto the pastry and top with the asparagus. Brush the pastry borders with oil. Bake for 12-15 minutes or until the pastry is puffed and golden. Drizzle or brush with vinaigrette before plating. Serve with additional parsley and lemon wedge. By Chef Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/