Asparagus and Roast Sweet Potato Tart

Place sweet potato (kumara) slices in a mixing bowl. Add oil and coat. Place on a baking tray and roast in a moderate oven, 180°C, for 15 minutes or until tender.
Separate the filo pastry and spray lightly with olive oil spray. Lay a sheet of pastry to line a greased, 27 x 18 x 3cm baking tin and press into the corners gently. Top with the remaining 7 sheets of filo. Trim.
Trim the asparagus spears to 15cm lengths. Keep the off cuts and chop into pieces. Combine the ricotta with the eggs. Fold through asparagus rounds, spinach leaves, basil and nutmeg.
Spoon the ricotta mixture into the filo and smooth out evenly. Lay the sweet potato neatly on top of the ricotta mixture. Top with asparagus spears. Bake in a moderate oven, 180°C, for 30 minutes or until golden brown.

Asparagus contains rutin, a natural plant compound which helps our bodies use vitamin C effectively to maintain healthy blood vessels. It also helps to form collagen, heal wounds and could be important for a healthy immune system.
Asparagus is available all year round. Look for firm, bright green spears with tightly closed tips. Avoid those with soft tips or thick, woody ends.
Asparagus is best prepared the day of purchase. To keep asparagus fresh until cooking, snip off the ends and stand them in a centimetre of cold water.

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