Step 1

Preheat the oven to 400 degrees F.

Step 2

Remove the woody ends from the asparagus (either snap them or chop them off), toss the asparagus with half the olive oil and half the salt and pepper.

Step 3

Lay the pastry sheet flat on a rimmed baking sheet, lined with parchment paper. Cut a 1/2 inch border around the edges, and then prick the pastry with a fork several times.

Step 4

Spread the ricotta out across the pastry and then lay the asparagus spears across it.

Step 5

Bake the pastry for 20 to 22 minutes or until the pastry is golden brown.

Step 6

After the pastry cools for a few minutes, sprinkle the remaining olive oil, salt, and pepper across the top along with the lemon juice.