Heat oven to 200C/180C fan/gas 6.
Roll out the pastry to about 15 x 30cm,
the thickness of a £1 coin, and trim the
edges. Transfer to a lightly floured
baking tray. Score a 1cm border, making
sure you don’t go all the way through
the base. Prick all over the base with
a fork, brush the edges of the tart with
beaten egg and bake for 15 mins.
Meanwhile, heat the oil in a small pan
and fry the lardons until golden and crisp.
Mix the ricotta, mascarpone, lemonzest, herbs and half the Parmesan in a
bowl with salt and lots of black pepper.
Remove tray from the oven, squash
down centre of the tart and spread with
cheese mixture. Scatter over the bacon,
reserving the oil. Place asparagus along
length of the tart, alternating direction
of the tips. Brush with a little bacon oil,
scatter over the remaining Parmesan
and bake for 20 mins more. Serve warm.