1 tablespoon all-purpose flour, may need more for dusting
1 sheet frozen puff pastry, thawed ( a 9 1/2 by 9 inch sheet from a 17.3 ounce package)
1 cup mascarpone cheese
1/2-3/4 teaspoon kosher salt
1 large egg, beaten
1 lemon, zest finely grated (about 1 tablespoon)
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon or thyme, your choice
1 pound pencil size asparagus, woody ends trimmed off
1 tablespoon olive oil
Freshly ground black pepper
Optional toppings: grated parmesan cheese, chopped bacon or ham
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9 by 12 inch even rectangle. Transfer to the prepared baking sheet. Combine the mascarpone, 1/2 teaspoon salt, flour, egg and lemon zest, and then fold in the chives and tarragon or thyme. Spread over the puff pastry, leaving a 3/4 inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife.
Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with salt and pepper. Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes. Let cool for 5 to 10 minutes and serve or may also be served at room temperature.
This may be used for an appetizer, brunch or a side dish. Enjoy!