100g macadamia nuts – soaked in hot water for at least 30 minutes

½ teaspoon salt

1 tablespoon lemon juice

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon parsley

1 tablespoon basil

1 tablespoon cornflour

375g ready rolled puff pastry

250g asparagus

Handful of pistachios

Chili flakes

Drain the macadamia nuts and add all the ricotta ingredients (up to and including the cornflour) to a blender. Blend, adding a little water at a time until you have a thick, creamy consistency

Preheat the oven to 200C (180C Fan)

Roll out the pastry and place on a baking sheet, keeping the parchment between the baking sheet and the pastry

Score around the edge of the pastry, approx. 2cm in, then place in the oven for 7-8 minutes until puffed and starting to brown very slightly. Remove from the oven and gently press the middle section down

Snap the tough ends of the stems off the asparagus spears, then blanch in boiling water for 5-6 minutes.

Drain and refresh under cold water, then slice each spear lengthwise in half

Spread the ricotta over the pastry base, avoiding the scored edge, then lay the halved asparagus spears alternately on top. Finish by scattering the pistachios over the top, followed by a dusting of chili flakes, then return to the oven for 15 minutes until the pastry edges are browned