Overview

These tartlets balance bright, slightly crunchy asparagus with rich, sweet caramelized onions and gooey melted mozzarella, finished with a sprinkle of Parmesan and fresh chives. Mini phyllo shells make the recipe fast and foolproof—no dough rolling or trimming required. They’re ideal for holiday gatherings, brunches, cocktail parties, or a tasty Spring side.

Recipe Details

• Yield: 15 tartlets
• Serving size: 2 tartlets
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Calories: 48 kcal per 2 tartlets

Ingredients

• 8 thick asparagus spears, ends trimmed
• 1 garlic clove, minced
• 2 teaspoons olive oil, divided
• 1/4 teaspoon kosher salt, divided
• Freshly ground black pepper, to taste
• 1 medium yellow onion, halved and thinly sliced
• Pinch of granulated sugar
• 30 mini phyllo pastry shells (about 2 boxes)
• 2/3 cup shredded part-skim mozzarella cheese
• 3 tablespoons shredded Parmesan (Parmigiano Reggiano recommended)
• Chopped fresh chives, optional for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Line a large baking sheet with foil for easy cleanup and set aside.
2. Prepare the asparagus: Cut each spear in half lengthwise, then chop into roughly 1-inch pieces. In a small bowl, combine the asparagus pieces with the minced garlic, 1 teaspoon olive oil, 1/8 teaspoon kosher salt, and a few grinds of black pepper. Toss to coat evenly.
3. Sauté the asparagus: Heat a large nonstick skillet over medium heat. Add the asparagus mixture to the skillet and sauté just until the asparagus softens slightly and develops light browning on the edges, about 3–4 minutes. Remove from heat and transfer the asparagus back to the bowl; set aside.
4. Caramelize the onions: In the same skillet, add the remaining 1 teaspoon olive oil and the sliced onion. Toss to coat, then add 1 tablespoon of water, 1/8 teaspoon kosher salt, and a small pinch of granulated sugar. Cook, stirring often, for about 5 minutes until the onions begin to turn translucent and brown. Reduce the heat to medium-low and continue to cook another 5 minutes, stirring frequently, until the onions are soft and golden brown. If the onions brown too quickly, lower the heat and add a splash of water to deglaze the pan.
5. Assemble the tartlets: Place the mini phyllo shells on the prepared baking sheet. In each shell, layer about 1/2 teaspoon shredded mozzarella, a spoonful of caramelized onions, a few pieces of sautéed asparagus, then top with a little more mozzarella and a sprinkle of Parmesan.
6. Bake: Bake the tartlets in the preheated oven for about 10 minutes, or until the phyllo shells are crisp and the cheese has melted and begun to turn golden.
7. Finish and serve: Remove from the oven and garnish with chopped fresh chives if desired. Serve immediately while warm and the shells remain crisp.

Notes & Tips

• Make-ahead: Caramelize the onions and sauté the asparagus up to a day ahead. Store both in airtight containers in the refrigerator. Assemble the tartlets just before baking for the best texture.
• Substitutions: Swap mozzarella for Gruyère or fontina for a different flavor profile. Use gluten-free phyllo shells if needed.
• Oven temperature: If your oven runs hot, check the tartlets a minute or two early to prevent over-browning.
• Serving ideas: Serve as an appetizer on a platter or alongside a spring salad for a light lunch or brunch.
• Storage: Leftover assembled tartlets are best eaten the same day. Store any cooked components separately and reheat in a 350°F oven until crisp.

Nutrition (per serving)

• Calories: 48 kcal
• Carbohydrates: 5 g
• Protein: 3 g
• Fat: 2.5 g
• Fiber: 0.5 g
• Cholesterol: 4 mg
• Sodium: 77 mg
• Sugar: 0.5 g