Step: 1/10

Spread 2 pastry sheets with some olive oil and place another sheet on top of each.

Step: 2/10

Spread these with oil and cover with the last 2 pastry sheets.

Step: 3/10

Lightly grease 2 x 12cm tart tins and sprinkle with some flour.

Step: 4/10

Place the pastry sheets in the tins and press down slightly. Chill in the fridge for about 20 minutes.

Step: 5/10

Wash the asparagus. Peel the white asparagus completely and the lower third of the green asparagus. Cut off the woody ends and cut into pieces, about 3cm long.

Step: 6/10

Cook the white asparagus in boiling salted water for about 6 minutes.

Step: 7/10

Add the green asparagus and cook for another 4 minutes. Remove, rinse under cold water and drain well.

Step: 8/10

Mix together the ricotta, cream cheese and egg. Season with salt, pepper and a dash of Tabasco. Add the wild garlic pesto.

Step: 9/10

Spoon the cheese mixture into the tart tins, press the asparagus pieces into it and cook in the preheated oven at 180°C (160°C fan, gas 4).

Step: 10/10

Remove the tartes from the tins and serve with lettuce and vinaigrette.