1. Preheat oven to 170°C fan forced or 190°C conventional.
2. Place pastry on a baking tray lined with baking paper. Lightly score a 2-3cm border around the edges of each square with a knife, without cutting all the way through. Use a fork to dock the pastry inside of the border.
3. Combine the ricotta and feta then spread on the base, but not the borders as they need to be clear in order to puff up. Trim the asparagus so they are the same width as within the border of the pastry then line over the feta mixture.
4. Brush the borders with egg.
5. Place in the oven and bake for 35-40 minutes or until edges are puffed and golden. To ensure the base cooks through, make sure you have it on the bottom rack of the oven.
6. Scatter with basil leaves. Drizzle juice from zested lemon, just before serving.
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