Preheat oven to fan forced 220ºC.
Line flan or pie tins with pastry. Dock bases with fork. A removable based tin is always the easiest for this sort of thing.
Place parmesan and parsley into the Thermomix bowl and mill 10 sec/speed 10.
Add Umami Paste, ricotta, walnuts and seasoning and mix 5 sec/speed 5.
Spread mixture on each tart, ensuring you do not put any mixture on the edges.
Arrange asparagus spears on each tart and brush any exposed pastry with egg wash.
Bake for 15-20 minutes until puffed and golden.
Serve hot sprinkled with a few additional chopped walnuts.