Asparagus, Broad Bean and Ricotta tart – Misfit Garden

Ingredients

• 2 sheets frozen pastry, partially thawed (shortcrust is best)
• 1 bunch asparagus, ends trimmed
• 3/4 cup thickened cream
• 300g fresh ricotta
• 2 tbsp fresh parsley leaves, finely chopped
• 2 tbsp fresh basil leaves, finely chopped, plus extra leaves to serve
• 1/4 cup dried dill
• 2 tsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 1 cup broad beans (removed from pod)