[For dinner parties or a play-night with friends, I just love food in miniature form. It is easier to eat, because it’s just much more handy and contains the mess. Since it’s asparagus time right now, I took the chance and prepared some of my sister’s Asparagus Tarte for our holiday brunch with friends this Monday. Instead of using a tarte pan, I opted for muffin pans to prepare Asparagus Mini Quiches.]
Side note: My german readers can find Carlotta’s Tarte mit grünem Spargel Rezept here.
[Since I had no time to prepare a homemade shortcrust, I opted for some puff pastry. So here you go: You need. 500 gr. green asparagus, 3 eggs, 150 gr. cream, chopped chives, salt and pepper. Heat the oven to 220°C/420°F. Grease a muffin pan. Cut the puff pastry in 12 squares and press the squares into 12 muffin-pan cups.]
[Wash the asparagus, chop the dry ends, cut it into small pieces and steam it for about 4 minutes. Then refresh it to keep the beautiful green color. Fill each pastry tin with 4-6 pieces of asparagus. Combine eggs, cream, chives, salt and pepper and mix it with a hand mixer. (You can add cheese if you want to. I added some planed Emmental cheese.) Pour the egg/cream mixture into the asparagus filled pastry tins.]
[Bake for 20 minutes or until the pastries are golden brown.]
[Enjoy with mixed green salads and a glass of white wine.]