One of my favorite writers describes the wait for spring as, “waiting for asparagus.” I’d like to update her portrayal to, “waiting for Easy Asparagus Tart.”

This Asparagus Tart is GORGEOUS and EASY! A delicious appetizer, main dish, or brunch! @wellplated
Every March, I find myself doing an extra loop around the produce section and scouring farmers markets for the first crop of local asparagus. Judging by the snow that fell in Milwaukee last week, I have a while to wait.

I thought that I could put on my patient pants and hold out, but when I saw the bright green tips of some beautiful asparagus stalks waving at me jauntily across a pile of gloomy potatoes, I lost my restraint and greedily piled four bundles into my cart.

An easy Asparagus Tart with Puff Pastry and ricotta. A delicious appetizer or main dish! @wellplated

I adore asparagus. I shave it into ribbons, then pile it atop homemade spicy asparagus pizza; I baked it into cheesy chicken asparagus casserole; I adore it simply roasted, and when I’m feeling fancy, I serve roasted asparagus with caramelized onions and pine nuts.

One of my favorite aspects of cooking in the spring, in addition to the availability of fresh asparagus, is the easier, breezier tone that spring recipes adopt. Winter, with its short days and long, cold nights, is a time for savoring time in the kitchen, lovingly poring over slowly braised meats and four-hour stews and grandma’s all-day marinara sauce. Not spring.

An EASY Asparagus Tart with ricotta cheese, puff pastry, and prosciutto. Perfect for an appetizer, brunch or light dinner! @wellplated

About This Light and Fresh Asparagus Tart

Spring, a precious season, is a time for easy, effortless recipes like this asparagus tart with puff pastry and prosciutto. Flakey, buttery puff pastry makes a light and lovely base for the tart, and it requires no effort beyond unrolling. The rest of the toppings—creamy ricotta cheese, nutty Parmesan, and salty prosciutto—complement the asparagus and demand no cooking at all. Simply mix, spread, and bake.

We enjoyed this easy asparagus tart with puff pastry for a light dinner, and I think it would be lovely as an appetizer, and for Easter or Mother’s Day brunch too.

Easy Asparagus Tart with Puff Pastry and Ricotta. Easy and impressive! You HAVE to try this! @wellplated

More Asparagus Recipes for Spring

Tools Used to Make This Recipe

This GORGEOUS and EASY Asparagus Tart is made with puff pastry for an instant shortcut. Buttery crust, creamy ricotta, salty prosciutto. You HAVE to make this recipe! @wellplated

My patient pants never did fit properly. Spring, I’ll be right here waiting for you, with a slice of easy asparagus tart in each hand.

Waiting for asparagus: This phrase was coined by author Barbara Kingsolver in her work Animal Vegetable Miracle. It’s one of my favorite books, incredibly engaging, and a must read for anyone who’s interested in seasonal eating or understanding a bit more about how and where his or her food is grown.

This Asparagus Tart is GORGEOUS and EASY! A delicious appetizer, main dish, or brunch! @wellplated

Easy Asparagus Tart with Puff Pastry

4.67 from 6 votes
A gorgeous, easy asparagus tart with puff pastry, ricotta and prosciutto. Delicious, simple to make, and perfect for an appetizer, brunch, or light dinner.

Prep: 15 mins
Cook: 30 mins
Total: 45 mins

Servings: 8 servings


  • 1 sheet frozen puff pastry (9x9-inch sheet) thawed overnight in the refrigerator
  • 1 large egg plus 1 egg yolk, divided
  • 1 cup part-skim ricotta cheese
  • 1/2 teaspoon lemon zest plus juice of 1/2 lemon
  • 1/4 cup chopped fresh parsley
  • 1/4 cup freshly grated parmesan cheese plus additional for serving
  • 3/4  teaspoon kosher salt divided
  • 3/4 teaspoon black pepper divided
  • 1 pound asparagus
  • 2 teaspoons extra virgin olive oil
  • 2 ounces prosciutto


  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • Unfold the puff pastry on a lightly floured surface. Roll into a 10 inch x 14-inch rectangle, then carefully transfer to the prepared baking sheet. In a small bowl, beat together the egg yolk with 1 tablespoon water to create an egg wash (save the egg white for a different use). Lightly brush the entire surface of the puff pastry with the egg wash. With a sharp knife, score a border around the pastry dough that is 1 inch from the edges on all sides, so that you mark a rectangle. With a fork, pierce holes in the pastry all over the center of the rectangle you just created (do not pierce the edges). Each fork imprint should be about 1/2-inch apart. Bake the puff pastry for 10 minutes. It will be golden and slightly puffed. If any areas are very puffy, gently press them down with a fork.
  • Meanwhile, in a small bowl whisk together the ricotta, 1 whole egg, lemon zest, lemon juice, parsley, 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Spread in an even layer over the crust, staying inside the rectangle and leaving the 1-inch border you created uncovered. Trim the bottoms of the asparagus spears to fit crosswise inside the rectangle (about 8-inches in length). Arrange them in a single layer over the ricotta, alternating ends and tips. Brush the asparagus lightly with the olive oil, and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Tear the prosciutto into pieces and scatter it over the top.
  • Bake for 15 minutes, then check to make sure the pastry isn't browning too quickly. If it is, lightly tent the tart with foil, then return to the oven and continue baking until the asparagus is tender, about 5 to 7 additional minutes. Remove the tart from oven and let cool for 2 minutes. Slice and serve, sprinkled with additional Parmesan as desired.


Serving: 1(of 8)Calories: 480kcalCarbohydrates: 48gProtein: 24gFat: 26gSaturated Fat: 12gCholesterol: 47mgSodium: 748mgFiber: 12gSugar: 6g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Yay for spring produce!! This tart is GORGEOUS and sounds beyond delicious, especially with the ricotta and prosciutto…this would be so perfect for Easter brunch :) pinned!

  2. Thank you this was excellent. I added a dollop of very garlicky and lemony homemade hummus and cayenne with each bite. So good!

    1. I’m so happy to hear you loved this recipe, thank you!!! The garlicky lemon addition sounds so yummy too.

  3. Does anyone know if this will travel well? I’ll be making before I head to an Easter lunch and I’m not sure if I should save the 4th step until I get there? Would be about an hour drive.

    1. Hi Katie! If this is traveling an hour, I would recommend that you prep all of the ingredients (mixing the ricotta, trimming the asparagus, grating the cheese, etc), but do as much baking as you can once you arrive. You could maybe preroll and bake the puff pastry, but I’d worry about it getting soggy if it’s sitting in a car for a full hour before it’s served :(

  4. Would this work well without prosciutto?  I’m vegetarian – could I use something else or omit it totally?

  5. I made this as written for Easter and my family LOVED it. It really is incredibly easy to make. Thank you for another hit!5 stars

    1. Erin, I’m so glad everyone enjoyed it! Thanks so much for giving it a try and taking the time to leave this awesome review!

  6. I made this recipe today. It turned out pretty good except for the edges. I didn’t know what “score the border” meant so they burnt.

    1. Hi Toni, I’m glad you were still able to enjoy the recipe even if the edges didn’t come out! If you try the recipe again, you can check it early and tent it with foil if the pastry is getting too brown.

  7. Everyone loved the taste. The lemon flavour is delicious with the filling. I used cottage cheese with a bit cream cheese in place of the ricotta cheese. This worked out really well. Thanks Erin for all your delicious recipes. 5 stars

  8. Hi, just wondering can I bake everything together instead of baking the pastry first, then bake together with the rest?

    1. Hi Jane! I recommend baking the pastry dough first so that it bakes through and doesn’t get soggy from the toppings. I hope you enjoy the recipe!

  9. I made this asparagus tart for Easter brunch with my family and it was a hit! While I love prosciutto, we had ham as our main dish so I left the prosciutto off. I also ended up only using about half the ricotta mixture – I felt as though I spread it on liberally and it was still more than enough. Other than that, I followed the recipe exactly and it was such a delicious and fresh spring side dish!5 stars

  10. This is really tasty, made as is but added some chives because I had them growing outside and substituted cooked bacon for prosciutto since I didn’t have that. I’ve made this four times now twice for my girlfriends get together to rave reviews! I cut up the asparagus into pieces last time and I think it cooked a little better.5 stars

  11. Forgot to buy ricotta, so I subbed in the 2/3 cup of alfredo sauce I had sitting in the fridge. The egg helped to thicken it up, and it still turned out to be tasty. I’ll definitely have to try it again with the ricotta though!4 stars