Turkey, Asparagus and Puff Pastry Appetizer

Blend egg and water together thoroughly. With the tip of a sharp knife, score each pastry triangle with criss cross diagonal lines about 1/2 inch apart. Place on a baking tray and brush each very lightly with egg mixture.

Bake at 375 degrees F. for 15-20 minutes until puffed and golden brown. Remove from oven and place on a rack to cool to room temperature.

Steam asparagus until crisp-temder. Cool under cold running water and drain thoroughly.

For each serving, carefully split each puff pastry triangle in half horizontally and place bottom on plate.

For Lemon Tarragon Sauce: Blend Ricotta cheese, lemon juice and honey in a food processor until very smooth. Add green onions and tarragon; blend briefly, until onions are finely chopped and thoroughly blended. Hold covered and refrigerated until ready to use.

Spoon 2 teaspoons of Lemon Tarragon Sauce on pastry. Fold 3/4 ounce of sliced turkey to fit and place on pastry. Place 4 asparagus spears on turkey and top with remaining 3/4 ounces of turkey and 2 teaspoons more sauce. Cover all with puff pastry top. Serve immediately.