Preheat oven to 425F. On a floured surface and a well floured rolling pin, roll out the puff pastry to fit into a 9 inch round or similar sized rectangle tart pan with a removable bottom.

Press the pastry down against the bottom and up against the sides.

Pierce the bottom of the crust evenly with a fork. Line the shell with parchment paper and fill with pie weights or dried beans.

Bake the shell for 10 minutes, then gently remove the parchment and weights. Continue baking the crust for another 6-7 minutes, or until golden. If the crust bubbled up in areas, just push down gently with a tea towel, and then set aside to cool.

Combine the ricotta, parmesan, and pesto in a mixing bowl. Season with salt and pepper to taste.

Add the egg and cream in a small bowl and whisk till combined. Add this to the cheese pesto mixture and mix together well.

Spread it out gently all over the bottom of the cooled crust.

Trim the asparagus to fit, and arrange on top of the filling. If some of the asparagus spears are especially thick you may want to slice them in half lenghwise so that they will bake at the same rate as the thinner spears.

Bake until asparagus are tender and filling is lightly browned, about 15-20 minutes, depending on your oven. Cool for approximately 5 minutes. Scatter greens and radishes over the top. If easier, cut into slices and then garnish and serve.