1 Remove any protrusions on the asparagus stalks.
2 Cut 2 inches from the heads then chop the rest of the stalk.
3 Heat the frying pan on medium heat with butter.
4 When the butter has melted, arrange the asparagus heads in a star shape and add the chopped stalks.
5 Pour balsamic vinegar, cover the pan and simmer for 5 minutes, then remove the lid and cook an additional 5 minutes.
6 Remove from heat, spread the Ricotta cheese and place the puff pastry dough, tucking the edges under.
7 Bake for 30 minutes at 350°F (180°C).
Tip: Alternatively, you can use white asparagus.