1 bunch Prime Time Asparagus
1 tbsp unsalted butter
2 cloves of garlic, finely chopped
1 tbsp lemon juice
¼ tsp kosher salt
⅓ cup crumbled Feta cheese
¾ cup half and half
2 eggs
4 sheets phyllo dough
Fresh ground black pepper to taste
Olive oil spray
Prep Time: 15 mins
Cook Time: 25 mins
Servings: 6
1. Heat oven to 350˚ F. Grease a muffin tin. On a clean work surface, lay out one sheet of phyllo dough, lightly cover with olive oil spray. Add the second sheet of phyllo on top of the first. Lightly cover the second sheet with the olive oil spray. Place the third sheet on top and lightly spray with the oil. Place the fourth sheet on top. Use a pizza cutter to cut the layers of phyllo into 12 pieces. Carefully transfer the pieces of phylllo to each cavity of the muffin tin to create phyllo dough cups. Set aside.
2. Cut off and discard the woody end of the asparagus, about the bottom inch. Cut 1½" long pieces from the tip end. Cut the remaining parts of the stalks into ½" pieces.
3. Add a skillet to medium heat. Melt the butter in the skillet then add the asparagus and minced garlic. Sauté and stir for 2 minutes. Stir in the lemon juice and 1 tbsp water. Reduce heat to low, cover and cook for 1 minute more.
4. Plate the asparagus pieces and reserve the pan juices and garlic. Evenly distribute the ½" asparagus pieces and Feta among the phyllo cups. Keep the pretty end pieces for decorating the tops.
5. Whisk half and half, egg, and reserved pan juices together. Evenly divide among the phyllo cups. Place 2 to 3 asparagus tips on each cup and bake for 20 minutes until custard is set and phyllo is golden. Enjoy!
To learn more about Prime Time Produce, visit www.primetimeproduce.com
