Asparagus, lemon and ricotta log

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 6

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 1 x 320g/11½oz puff pastry sheet
  • 50g/1¾oz plain flour, for dusting
  • 250g/9oz ricotta, hung overnight and crumbled
  • 1 lemon, zest only
  • 2 thyme sprigs, leaves picked and roughly chopped
  • 6–8 asparagus spears, trimmed and shaved
  • 40g/1½oz Parmesan, grated, to serve
  • 3 free-range eggs, 2 yolks and 1 whole, beaten
  • freshly ground black pepper
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