Individual Asparagus and Egg Tarts with Parmesan and Prosciutto

Instructions

• Pre heat oven to 400F.
• Roll thawed puff pastry into a large square and cut into 4 smaller squares.
• Place squares on a baking sheet and use a sharp knife, 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.
• Remove from oven and use a spoon or flat side of the fork to press the center down on each square.
• 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.
• 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)
• Cut the asparagus in half.
• Add asparagus to all of the pastry shells, line the asparagus up in a row in the center of each pastry.
• Crack an egg onto each one.
• Sprinkle each egg with a pinch of salt and pepper.
• Bake for 10-12 minutes or until the egg is cooked to your liking.
• Remove from oven and add cheese and pieces of prosciutto to each tart.
• Place back into the oven for 2 minutes or until cheese is melted.