Pretty and different.

Ingredients:

• 1 box frozen puff pastry sheets, thawed (2 sheets)
• 3c ricotta cheese (part-skim)
• Zest of 1 lemon
• 1 c chopped flat-leaf parsley
• 1 c finely grated Asiago cheese (plus more for topping)
• ¼ c chopped capers
• Kosher salt and freshly ground pepper
• 48 Small asparagus (about 2 lb), trimmed

Directions:

1. Preheat oven to 400°F.
2. Roll out each pastry to a 13-by-9-inch rectangle.
3. Fold over about ½ inch on all sides to form a crust.
4. Transfer to a parchment-lined baking sheet.
5. Prick crust all over with a fork. Bake 10 minutes.
6. Meanwhile, combine ricotta, lemon zest, parsley, Asiago, and capers in a bowl.
7. Season with salt and pepper.
8. Spread ½ ricotta mixture over each crust.
9. Sprinkle with more Asiago. Line asparagus across filling, two per inch, alternating tips and bottoms (more closely than in picture).
10. Bake until pastry is golden-brown and asparagus is tender, about 20 – 30 minutes.
11. Cut in half length wise, then into 1 inch strips with two asparagus each to serve.

Serves: 48 pieces

Source: L A Times Parade Magazine, June 1, 2014