5 Slices of thick cut bacon
1/2 Cup of ricotta
1/2 Bundle of asparagus
Cook bacon in skillet on medium heat until crispy. Put bacon on paper towels to drain some of the fat, crush with your hands into pieces. Add onions to the skillet on medium heat to caramelize, this requires patience so stir only occasionally and let cook for 35-45 minutes, depending on your stove.
Preheat oven to 400 degrees. While the onions caramelize, roll out puff pastry into desired shape. Move pastry to baking sheet.
Spread ricotta evenly on pastry, leaving one inch rim around the edge. Sprinkle with salt and pepper. Add bacon and asparagus evenly over the cheese.
Bake 20 minutes until pasty is high around the edges. Remove, drizzle with olive oil and top with Bloom Fresh Wild Arugula.