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Recipes // Appetizers // Mini Asparagus Phyllo Tarts

Mini Asparagus Phyllo Tarts

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By Roni Porter

Ingredients:

  • 24 mini phyllo cups
  • 1 whole egg
  • 1 egg white
  • 3/4 cup half and half
  • dozen stalks of asparagus, blanched and chopped
  • 1/2 cup shredded cheddar
  • 2 tbsp basil pesto
  • 1 green onion, chopped
  • generous pinch salt and pepper

Directions:

  1. Heat oven to 375.
  2. Whisk the eggs, half and half and basil pesto.
  3. Add half the cheese, asparagus, green onion and salt and pepper.
  4. Fill each tart, almost to the top, with the asparagus mixture.
  5. Top with a little cheddar cheese.
  6. Bake for 20 minutes until cheese bubbles. Serve immediately.
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