1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. 
  2. Roll out puff pastry dough into a 10 x 16 rectangle and place on parchment paper. Using a sharp knife, gently score a one-inch line around the edge of the puff pastry to create a border. Prick the inside of the pastry with a fork all over, about 2 inches apart. 
  3. Bake the puff pastry in the preheated oven for 10-12 minutes or until lightly golden brown. (The pastry will puff when baking but will fall when cools.) Remove from oven and allow to cool slightly.  
  4. While the crust is baking, stir together the ricotta cheese, lemon juice, salt, pepper and Parmesan cheese in a small bowl. Dollop the ricotta cheese mixture on the inside border of the crust and gently spread using an offset spreader. Sprinkle the Kerrygold® Savory Cheddar Shreds cheese evenly on top of ricotta mixture. Scatter asparagus pieces on top of both cheeses. Brush edge of tart with egg wash. 
  5. Bake in oven for 15-18 minutes or until crust is golden brown and cheese is melted. Let tart cool slightly and cut in half. Then cut each side in half again creating 8 squares. Cut squares on the diagonal to get 16 triangles. Serve warm or at room temperature.