For the Asparagus Tart, Trim the asparagus stalks and blanch them in salted water. Pat them dry with a towel and keep aside. Blend the paneer/ ricotta and milk and really smooth. Season the blended paneer/ ricotta with nutmeg, salt, black pepper, chilli flakes, garlic paste, lemon rind and juice. You can also add finely sliced bits of the asparagus stalks.