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This post and recipe is sponsored by Michigan Asparagus. I was compensated for my time but all words and opinions are 100% mine.
These Individual Asparagus and Egg Tarts with Parmesan and Prosciutto may look fancy, but you’ll be amazed at how easy they are to put together! Ps. there is an AMAZING giveaway at the bottom of this post!
So as most of you know, BigBear and I are expecting our first little one in October. This pregnancy has been all sorts of wonderful for us and while the baby made cooking difficult in the first trimester, I’m doing pretty good in the kitchen now!
However, you know what, I’ve got more energy around brunch time right now then any other time of the day. Therefore, brunch is happening on the blog right now!
Not only is brunch happening but it’s happening with asparagus! My body is craving fruit and veggies right now and I’m totally ok with that! I was so worried that I would only crave sweets! Nope, I want all the fruits and vegetables!
We’ve always loved asparagus in this house and at one point we were eating 2-3 times a week.
So today I’m working with Michigan Asparagus to bring you these Individual Asparagus and Egg Tarts with Parmesan and Prosciutto!
Yes, it’s a long name but that’s ok. You can just call them Asparagus Tarts….or maybe Brunch Style Asparagus Tarts, yes that sounds good!
So let’s make Asparagus Tarts, oops, I mean Brunch Style Asparagus Tarts. Everything is better at brunch right?
Alright now for the base of these Individual Asparagus and Egg Tarts with Parmesan and Prosciutto you’re going to use frozen puffy pastry that’s been thawed and rolled out.
You’ll cut that puff pastry into squares and use a knife to score a 1/2 inch to 1/4 inch border around the edges of each square. Use a fork to prick the center area of each square.
Bake for 10 minutes.
Now it’s time to add the asparagus. Now before you add the asparagus though you’re going to want to blanch it to soften it up just a tad.
Take one piece of asparagus and snap it in half. Use this asparagus to trim the ends from the other pieces. Throw away the hard ends.
(ps. did you know that Michigan Asparagus is harvested by hand and the spears are “snapped” instead of cut? That means you get fresher, more usable asparagus with less fibrous ends!)
Blanch the remaining asparagus in hot water for 2-3 minutes (either in bowl of water the microwave or in a pot of water on the stove)
Then all you’re going to go is cut each piece of asparagus in half and place the pieces into the center of each puff pastry square. I used about 5 pieces of asparagus for each tart that I made.
Crack an egg on to the top of the asparagus and season with a pinch of salt and pepper. Finish baking these little tarts in the oven until the egg is cooked to your liking!
Once your tart is done, sprinkle on a little cheese and prosciutto. Pop those tarts back into the oven for just a minute or so until the cheese is melted.
Now remove them from the oven and you’re ready to eat!