Preheat oven to 400 degrees.

Prepare a 1/2 recipe for baked ricotta according to directions, mixing together ricotta, lemon zest, herbs and spices.

Roll out the thawed puff pastry on a lightly floured surface and trim to preferred size. I like to trim off one edge and add it to the short edge to make the tart long and thin. Place this rectangle onto a parchment lined baking sheet.

Spread ricotta mixture over the pastry. Dollop the ricotta then use the back of a spoon to spread it; it doesn't have to be perfect.

Bake in the oven at 400 for 16-18 minutes or until edges start to turn a golden brown color.

As the tart bakes, use a vegetable peeler to make ribbons out of the asparagus. You must press down firmly to get a full, long, ribbon from the spear. Each spear should give you 4-5 ribbons, leaving you with a thick middle to save for another recipe.

Toss ribbons with lemon juice, olive oil and season to taste with salt and pepper.

Once tart is done baking, remove from oven and top with marinated asparagus ribbons. Serve immediately.