Asparagus And Ricotta Tarts

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donna hay


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1 sheet sheet ready-prepared butter puff pastry, thawed

¾ cup (150g) fresh ricotta

1 cup (80g) finely grated parmesan

⅓ cup chervil leaves

1 finely grated lemon rind

sea salt and cracked black pepper

2 bunches asparagus, trimmed

olive oil, for brushing

chervil sprigs, to serve

lemon wedges, to serve

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