You will need:
8 Asparagus Spears
320g puff pastry
100g of garlic & herb cream cheese
100g goats cheese
Salt and pepper
Preheat your oven to 180 degrees
Chop up your asparagus spears, leaving the tips to one side. Boil the stalks for 6 minutes then immediately place in iced water to cool.
Grease a muffin or cupcake tin, and place squares of pastry in each cup, place baking beans on top of each one to stop from rising too much. Bake for 10 minutes then set aside.
Put the cooled stalks, eggs, cream cheese, salt, pepper and mascarpone in a blender and mix until you have a smooth liquid.
Boil your asparagus tips for 3 minutes, then set aside.
Pour your green asparagus-cheese liquid into your pastry cups, top with an asparagus tip and crumbled goats cheese, then return your muffin tin to the oven and let your tartlets bake for 10-15 minutes.
Once the pastry is golden and puffed and your liquid has set, remove your tarts from the oven and allow them to cool in the tin before removing them.
Serve as a canope, light snack, or as part of a buffet!
Asparagus & Eggs supplied by Sharps of Sheffield