Preheat oven to fan forced 220ºC. Line 2 baking trays with paper.
Cut two sheets of pastry in half and place on trays. Cut strips from remaining pastry and place on all edges of the cut tart bases to form sides to the tarts. Alternatively, you can line flan or pie tins with pastry. Dock bases with fork.
Place cheese and parsley into Thermo 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.