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ASPARAGUS AND CARAMELIZED ONION TARTLETS

Asparagus and Caramelized Onion Tartlets make a tasty appetizer for Easter! These bite-sized asparagus tartlets are SO so good, made with a mixture of caramelized onion, cheese and asparagus, they’re ridiculously simple to make because of the mini phyllo pastry shells. You possibly can prep all the things forward and assemble, then bake it within the oven simply earlier than able to serve.


Preheat oven to 350F diploma. Line a big sheet pan with foil.


Reduce every asparagus spear in half lengthwise after which into 1-inch items. Place in a small bowl with garlic, 1 teaspoon olive oil, 1/eight teaspoon salt and pepper, to style. Toss to evenly coat.

Warmth a big non-stick skillet over medium warmth. Switch asparagus from the bowl to the skillet and sauté till it softens barely and browns across the edges.  Take away from warmth and place again into bowl. Put aside.

In the identical skillet over medium warmth, add one other teaspoon of oil and the onions.  Toss to coat.  Add a tablespoon of water, 1/eight teaspoon salt and a sprinkle of sugar. Prepare dinner, stirring typically, for five minutes or till the onions begin to brown and develop into translucent.  Cut back warmth to medium-low and proceed to prepare dinner one other 5 minutes, or till the onions are golden and caramelized.  (If they’re browning too shortly, flip down the warmth and add one other splash of water.)

To assemble tartlets: In every shell, layer ½ teaspoon mozzarella cheese, then onions, asparagus items and high with extra mozzarella and parmesan.  Bake for 10 minutes or till the shells are crisp and the cheese is melted.  Garnish with chives and serve instantly.

INGREDIENTS:

  • eight thick asparagus spears, ends trimmed
  • 1 garlic clove, minced
  • 2 teaspoon olive oil, divided
  • 1/four teaspoon kosher salt, divided
  • Freshly floor black pepper, to style
  • 1 medium yellow onion, halved and thinly sliced
  • Pinch granulated sugar
  • 30 mini phyllo pastry shells (2 packing containers) I used Athens
  • 2/three cup shredded part-skim mozzarella cheese
  • three tbsp shredded parmesan cheese (I used Parmigiano Reggiano)
  • Chopped recent chives, elective for garnish

DIRECTIONS:

  • Preheat oven to 350F diploma. Line a big sheet pan with foil.
  • Reduce every asparagus spear in half lengthwise after which into 1-inch items. Place in a small bowl with garlic, 1 teaspoon olive oil, 1/eight teaspoon salt and pepper, to style. Toss to evenly coat.
  • Warmth a big non-stick skillet over medium warmth. Switch asparagus from the bowl to the skillet and sauté till it softens barely and browns across the edges. Take away from warmth and place again into bowl. Put aside.
  • In the identical skillet over medium warmth, add one other teaspoon of oil and the onions. Toss to coat. Add a tablespoon of water, 1/eight teaspoon salt and a sprinkle of sugar. Prepare dinner, stirring typically, for five minutes or till the onions begin to brown and develop into translucent. Cut back warmth to medium-low and proceed to prepare dinner one other 5 minutes, or till the onions are golden and caramelized. (If they’re browning too shortly, flip down the warmth and add one other splash of water.)
  • To assemble tartlets: In every shell, layer ½ teaspoon mozzarella cheese, then onions, asparagus items and high with extra mozzarella and parmesan. Bake for 10 minutes or till the shells are crisp and the cheese is melted. Garnish with chives and serve proper awa

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