Asparagus tart

Here is a variation on a beautiful spring party recipe that caught my eye in the April issue of MSL.

• Puff pastry – one sheet
• 8 ounces asparagus, trimmed
• 1 1/4 cups fat free (or part skim) ricotta cheese
• Coarse salt and freshly ground pepper
• 1/2 teaspoon nutmeg
• 4 thin slices prosciutto
• Extra-virgin olive oil, for drizzling

1. Preheat oven 375 F. Roll out puff pastry to a 10-by-15-inch rectangle. Press dough into bottom and up sides of a fluted 8-by-11-inch rectangular tart pan lined with parchment. Trim excess dough and prick bottom all over with a fork. Refrigerate for 15 minutes before baking.
2. Bring a pot of salted water to a boil. Cook asparagus until tender, 3 to 4 minutes. Cool in an ice-water bath (you can add in a drop of lemon juice too), let stand for a minute to stop cooking and to get asparagus to stay nice and bright green. Drain and slice each spear in half lengthwise.
3. Line dough with parchment, and weigh down with beans/weights/a plate. Bake until edges are just golden, about 25 minutes. Remove pie weights, and bake until tart shell is golden brown and puffed up, about 15 minutes.
4. Spread ricotta over tart shell while still warm, season with salt and pepper. Sprinkle nutmeg lightly on top. Top with asparagus, and drape prosciutto over top. 
5. Drizzle with olive oil and enjoy!