Difficulty: Easy | Prep: 10 min | Cook: 25 min | Total: 35 min | Serves: 4 | Dietary: Vegetarian
Asparagus is finally back at a sane price, so here it is on a sheet of puff pastry with peas and lemony ricotta. Chooki's Zest Chicken Salt goes on at the end, over the hot pastry, and it does the job the lemon can't quite finish on its own. Twenty minutes in the oven and you've got lunch for four with one tray to wash.
Heat the oven to 220C, or 200C fan. Lay the pastry on a lined tray and run a knife around it about 2cm in from the edge, cutting halfway through, not all the way. Prick the middle all over with a fork. That border puffs up into walls and the pricked bit stays flat under the filling.
Stir the ricotta with the parmesan, the lemon zest and 1 teaspoon of the Zest Chicken Salt. Spread it inside the border. Squash the peas between your fingers as you scatter them over, so half burst and half stay whole.
Toss the asparagus in the olive oil and lay the spears across the ricotta in a single row. Brush the border with beaten egg. Bake 20 to 25 minutes, until the edges are deep golden and the pastry underneath is dry and crisp, not pale and floppy.
Squeeze over a bit of lemon juice and scatter the last teaspoon of Zest Chicken Salt straight away. The steam coming off the ricotta helps it stick instead of rolling off onto the tray. Cut into four and eat warm.
Tip: Snap one spear near the base and it breaks exactly where the woody part ends. Line the rest of the bunch up against that one and cut the lot in a single go.
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