Ingredients
Puff pastry
4 eggs
150g Ricotta
1 onion
150g Asparagus
Method
Keep the puff pastry out of the fridge. Put a tall, narrow pan with 4 fingers of lightly salted water on the heat and bring to a boil. Wash the asparagus in running water and cut the final part of the stalk, which is harder and more fibrous. Preheat the oven to 180 degrees. Tie the asparagus with a string or elastic and immerse them in boiling water leaving the tips out. Cook for 7 minutes.
Peel the onion, chop it finely and stew it in a pan with a drizzle of extra virgin olive oil. Remove the asparagus from the water, cut them into chunks leaving the tips whole and sauté them briefly in a pan with the onion. Season with salt and pepper. Mix the ricotta with the eggs, season with salt and pepper, add the vegetables, except the asparagus tips, and mix gently.
Unroll the dough and, leaving it on its paper, line a round cake pan with low edges. Fill it with the ricotta mixture, leveling it with a spatula or spoon and decorate with the asparagus tips. Bake in the oven for 25 minutes, until it is golden brown. Serve hot or lukewarm (but it is also excellent cold the day after) with a side of raw vegetables.