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Makes 8 Large Puffs

*Note: Use only the tender asparagus tips, about the top 4 inches from each spear, for this recipe. For variety, use a combination of green and white asparagus.

Preheat oven to 400°F. Line a large baking sheet with parchment paper or a baking mat. Place the puff pastry sheet on your work surface. Cut it in half, then cut each half into 4 strips, each about 2 inches wide. Place the strips on the prepared baking sheet. If the pastry has become soft, refrigerate for about 15 minutes before continuing.

In a medium bowl combine the ricotta, Parmesan, basil, walnuts, salt and pepper, and stir until well mixed. Spread about 3 tablespoons of cheese mixture over each pastry strip, spreading it almost to the edge. Press two or three asparagus spears into each cheese-topped strip (the thickness of the asparagus will determine how many spears are needed for each pastry). Drizzle with walnut oil. Bake until pastry is puffed and golden and the asparagus is tender, about 25 minutes.

Nutrition information per serving:
Calories: 370, Fat: 28 g, Saturated Fat: 6g, Protein: 12g, Carbohydrate: 19g, Cholesterol: 20mg, Sodium: 270 mg, Fiber: 2g.