Preheat oven to 400. Roll out on parchment paper. Score a box shape around the edge of the pastry.
Combine ricotta, 1 egg, parsley, thyme and rosemary. Season generously with salt and pepper. Spread onto the puff pastry within the center and not going over the scored edges.
Lay asparagus on top of the ricotta. Season with salt and pepper.
Brush pastry with an egg wash.
Place in the oven for 20-25 minutes or until pastry has puffed up significantly and has turned golden.
Remove and let cool slightly before slicing. Enjoy!
Notes
Like this recipe? It first appeared on my other site The Brooklyn Cook