1/2 cup ricotta 1/4 cup feta (crumbled) 1 lemon (juice and zest) 1/4 cup herbs (such as dill, mint, parsley, chopped) 1 egg (lightly beaten) Salt and pepper to taste 2 tablespoons olive oil , divided 6 ounces shiitake mushrooms , brushed clean and thinly sliced 1/4 cup chopped sun dried tomatoes (oil-packed variety) 1 sheet puff pastry (thawed according to the packages directions) 10-12 thin asparagus spears, trimmed 1 tablespoon olive oil