COHEN DIET: Ricotta and Asparagus Tarts
These little tarts are quick to make: Take 1 cup ricotta and mix until smooth. Fry 1 cup chopped mushrooms and ½ a chopped red onion until brown. Mix well with the ricotta. Season with salt and pepper and pour into tins, smooth the surface. Top with the asparagus and ½ a cup grated mozzarella. Bake in a preheated oven of 180 degrees for 15 minutes or until cheese has melted and started to brown.