Picture: Courtesy of Kelly at This Just In Photography!
Want to make something “fancy” (yet incredibly simple) for this long July 4th weekend? Why not try Foodie Road Show’s Asparagus and Ricotta Tart? Whether you’re indulging on a snack for yourself or sharing with guests, this this tart is the perfect amount of savory and sweet. You’ll love it! We were surprised by the flavor and even made it a few times while judging for our Fab with Five contest. Thank you, Angela, for this awesome recipe! We love (delicious) unique ideas 
Asparagus and Ricotta Tart
1 sheet frozen puff pastry, thawed according to package directions
3 tablespoons Saucy Mama Lemon Tarragon Mustard
1/2 cup ricotta cheese (I used the whole milk type)
12-14 spears fresh asparagus, rinsed and trimmed
1/4 teaspoon salt
1/4 teaspoon ground white pepper
freshly grated grapefruit or lemon zest (about a teaspoon)
Preheat your oven to 375 degrees. Unfold the pastry sheet onto an ungreased cookie sheet and trim the edges as desired–for the second version I simply cut about an inch off of the two long edges and placed them on the top edges to form a “wall.”
Spread the mustard over the base of the pastry, and top with dollops of the ricotta cheese. Press the asparagus spears into the cheese in a pretty pattern. Sprinkle with salt and white pepper, and bake for 25-35 minutes (at altitude this took 25), or until the edges of the pastry are golden and the mustard has started to develop that nice caramelized color at the ends. Remove from heat and cool for a few minutes, then slide a knife under the base to loosen the tart. Slide the tart onto a serving plate and sprinkle with the fresh citrus zest. Serves eight as an appetizer tart, or four as a light brunch.
