Fancy Asparagus Tart

This is so impressive, yet easy. The individual tarts can be used as lunches or divided in half for appetizers.

Ingredients
1 (15 ounce) can white beans (I like to use butter beans)
1/2 teaspoon kosher salt
1/4 cup raw cashews
1 teaspoon dry basil
1 teaspoon prepared mustard
2 teaspoons fresh lemon juice or lime juice
1-2 tablespoon rice milk
3/4 lb fresh asparagus
1 sheet puff pastry

Method

• Defrost 1 sheet of frozen puff pastry (usually this takes 40 minutes at room temperature).
• Preheat oven to 400°F.
• Drain and rinse the beans. Clean the asparagus, trim their tough ends and cut them in half.
• Add all ingredients, except for the asparagus and puff pastry, to the bowl of a food processor and pulse until everything is nice and smooth. You might need to use more or less rice milk depending on the consistency you want.
• Lay a parchment paper on top of a cookie sheet. Spread the puff pastry on it (you can roll it a bit if you want to). Cut the pastry sheet into 4 equal pieces.
• Spread your bean mix on top of the pastry leaving a 1/2 inch border on all sides. Top with the asparagus halves.
• Bake the individual tarts for 22-24 minutes.