GETTING READY:

1.Preheat your oven to 375 degrees F.

MAKING:

2.Roll out your thawed puff pastry slightly and put it on a parchment lined sheet tray.

3.Using a fork prick the puff pastry, leaving a 1 inch border untouched. Put it into the preheated oven to bake for 10 minutes.

4.While the puff pastry is cooking heat up a saute pan with water over high heat. Once the water comes to a boil add in the asparagus and cook until they're a bright green, about 20-30 seconds. Take the asparagus out, set aside, and discard the water.

5.In the pan over medium high heat heat up a little oil. Add in the sliced leeks and cook 1 minute. Add in the garlic, salt, and pepper and cook about minute. Set aside.

6.In a small bowl combine the Parmesan, Ricotta, goat cheese, lemon zest, and sauteed leeks and garlic.

7.Take the puff pastry and gently pat down the center, leaving the sides puffed up still.

8.Spread the cheese mixture along the bottom evenly and arrange the cooked asparagus on top. I like to do every other asparagus facing the other way!.

9.Put the peas, prosciutto, and a good sprinkle of salt and pepper on top. Brush everything with a little oil and put back into the oven.

10.Let it bake for 20 minutes. Make sure to check it about halfway through, if the puff pastry is getting too dark lightly tint it with foil so it doesn't burn.

SERVING:

11.That's it! You can serve this hot, cold, or room temperature so it's the perfect make ahead brunch item. Happy Mother's Day to all of you beautiful moms out there!.