Caesar Asparagus Tart - cooking recipe

Ingredients

3 garlic cloves
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/4 cup olive oil
1/2 cup grated parmesan cheese
3/4 lb asparagus
1 sheet puff pastry
To make tart filling
2 eggs
1/2 cup ricotta cheese
1 cup parmesan cheese
2 tablespoons chopped chives
1 pinch black pepper
1 pinch salt

Preparation

Blend garlic cloves, dijon mustard, lemon juice, worcestershire sauce, hot sauce and gradually add oil while blending.
After it's well mixed, add paremsan cheese and black pepper.
Blanch asparagus (boil for 1-2 minutes then place in an ice bath).
Spread out asparagus in a baking pan, top with the caesar salad mixture.
Prepare the puff pastry dough, roll it out flat until you have a rectangle shape.
Create a border around the edges of the puff pastry, approximately 3/4\" wide, using a small sharp knife.
Then create diagonal score marks around the edges of the puff pastry.
Poke holes throughout the pastry dough using a fork.
Brush the egg yolk + water wash around the crush (edges).
Bake the pastry at 400F for 10mins.
To make part filling, combine egg, ricotta cheese, parmesan cheese, chives, black pepper--mix using a whisk.
Spread tart filling evenly on top of the pastry.
Spread the asparagus evenly on top of the filling.
Gently place 2 eggs (make sure not to break the yolk) on top of the asparagus.
Bake at 400F for 25mins.