Method:
1 Pre heat the oven to 220°C fan forced. Boil steam or microwave asparagus until bright green, refresh in cold water.
2 Cut the pastry into a 15cmx15cm square, place on a baking paper-lined oven tray and bake for 6-8 minutes or until light golden.
3 Place the tomatoes on a baking tray and drizzle with olive oil, season with salt and pepper and roast in oven for 6-8 minutes.
4 Heat a char-grill pan over a medium heat, char-grill asparagus for 3-4 minutes until charred.
5 Combine the ricotta, lemon rind and juice and herbs in a bowl, season with salt and pepper. Spread the ricotta over the pastry base and arrange the tomato, asparagus and red onion on top. Drizzle with olive oil to serve.
