Asparagus and Feta Tartlet with Phyllo Crust

Steps

1. Heat oven to 350° F. Lightly spray 6 cups in a muffin tin with olive oil spray.

2. Snap off and discard the woody end of the asparagus.

3. Cut 1 1/2-inch long pieces from the tip end.  Cut the remaining parts of the stalks into 1-inch pieces.

4. Spray nonstick pan with olive oil spray over medium high heat. Add asparagus and garlic and sauté, stirring, for 2 minutes.

5. Stir in the lemon juice and 1 tablespoon water. Reduce heat to low, cover and cook for 1 minute more.

6. Remove asparagus pieces to a plate using a slotted spoon and reserve the pan juices and garlic.

7. Place a phyllo sheet on a clean work surface, lightly spray with oil and top with another phyllo sheet. Repeat with two more sheets and oil.

8. Cut the phyllo into 4-inch squares.  Fit one square each in the prepared muffin cups. .

9. Evenly distribute the 1-inch asparagus pieces and feta among the muffin cups.

10. Whisk half and half, egg, dill, and reserved pan juices together.  Evenly divide among the phyllo cups (about 3 1/2 tablespoons in each).

11. Place two asparagus tips on each cup and bake for for 30 minutes until custard is set and phyllo is golden.