I just winged this for supper yesterday and it was soooo good!!
-the base, 1 puff pastry sheet, circa 24cm/10inch square, with extra 4 strips of the same length, fold them over lengthwise and make a border on each edges. poke the flat surface generously with a fork (to avoid having it rise too much while precooking)
-precook it for about 12 minutes at 210°C/425°C until they are LIGHTLY golden, but not quite thoroughly. Let it cool.
-spread the surface with the mixture of ricotta, grated parmigiano, pinch of nutmeg and white pepper, creamed together (bring the ricotta to a room temperature as it will be easier to mix and spread.)
-cover the ricotta with short slices (2-3 cm or 1 inch, and the whole tips) of pre-steamed asparaguses, then top with smoked provola (or smoked mozzarella can be substituted), cut into small cubes, put it back in the oven at 180°C/350°F, bake it for about 10minutes or the cheese is nicely melted and the border of the pastry is completely golden.