Celebrate Spring with Asparagus Tartlets

Light and lovely any time of day, Spring Asparagus Tartlets pair perfectly with soup or baked or grilled fish. Garnish the Tartlets with a salad made of micro-greens, spring peas, julienned radish, spring onions or chives and cherry tomatoes tossed with a bit of olive oil, a splash of fresh lemon juice and a pinch of salt and pepper.

Enjoy the bright spring dish with a tall, cold glass of Citrus Hibiscus Punch. 

Spring Asparagus Tartlets

Yields approximately 12 pieces

Ingredients

• 1 egg
• 1/4 cup plain Greek yogurt
• 3/4 cup crumbled Feta cheese
• 1/4 tsp dried chopped dill or 1/2 tsp fresh
• 1/2 tsp lemon zest
• 1 sheet frozen puff pastry, thawed
• Salt
• Pepper
• 8 ounces asparagus, trimmed into 2-inch pieces
• 1/4 cup fresh or frozen peas
• Olive oil

Instructions

1. Preheat the oven to 400ºF.
2. In a small bowl, mix the egg and yogurt until creamy. Stir in the cheese, dill, zest and a pinch of salt and pepper; set aside.
3. On a floured surface, roll the pastry into a 14 x 10-inch rectangle. Cut into approximately 12, 3- to 4-inch squares. Lightly score a 1/2-inch border inside each square. Using a fork, pierce each square within the border.
4. Bake the pastry squares on a baking sheet for 10 minutes, until lightly golden. Allow to rest for 5 minutes. 
5. In a small bowl, toss the asparagus and peas with olive oil; season with salt and pepper; set aside. 
6. Spread the cheese mixture over each pastry square, within the border, and top with the asparagus.
7. Bake for 15 to 20 minutes until golden and the cheese has set. Serve warm and topped with a light salad.