Ricotta, asparagus and mint tartlets

The lemon and mint makes these tartlets sing: they’re a perfect springtime lunch or starter when tender asparagus is in season and at its very best. Serve with a good mixed salad.

80g ricotta cheese

2 heaped tbsp finely grated Parmesan cheese

1 large egg, beaten

grated zest of ½ lemon

½ tbsp olive oil, plus extra for drizzling

1 tbsp chopped mint, plus extra for sprinkling

sea salt and freshly ground black pepper

1 x 320-g sheet of ready-rolled puff pastry or 320g block pastry (keep chilled until needed)

24 fine asparagus spears, trimmed to about 12cm

Makes: 4 | Takes: 35 minutes

Preheat the oven to 180°C/350°F and line a 30 x 20 x 5-cm roasting tray with baking parchment.

Beat the ricotta, Parmesan, 2 tablespoons of the beaten egg, the lemon zest, olive oil, mint and salt and pepper together in a bowl.

Trim the pastry sheet, or roll out the block, into a 30 x 20-cm rectangle. Cut in half crossways and lengthways to make four 10 x 15-cm rectangles, and transfer to the prepared roasting tray.

Mark a 1-cm border around each pastry rectangle with the tines of a fork and brush the border with the remaining beaten egg. Prick inside the border with the fork. Divide the ricotta mixture between each tartlet and spread out inside the border. Top with the asparagus spears, drizzle with a little olive oil and sprinkle over more mint and salt. Bake for 25 minutes, or until puffed and golden.

Serve immediately.