Wash the asparagus and cut off a small piece at the base.
Boil salted water, then immerse the whole asparagus for 1 to 2 minutes, then drain and set aside.
Preheat your oven to 180°C/350°C.
In a bowl, mix the ricotta, half of the Parmesan, lemon zest, salt, and pepper.
Spread the puff pastry on a baking sheet lined with parchment paper.Using a knife, score a line around the edge 1 cm from the edge, without cutting through the dough. This will help the dough rise properly during baking.Prick the bottom of the pastry. Spread the ricotta filling over your puff pastry.
Spread the asparagus on top.Sprinkle with the remaining Parmesan cheese and add a few pine nuts. Bake for 30 minutes, keeping an eye on the baking sheet.
