Asparagus and Caramelized Onion Tartlets make a tasty appetizer for Easter! These bite-sized asparagus tartlets are SO so good, made with a combination of caramelized onion, cheese and asparagus, they are ridiculously easy to make thanks to the mini phyllo pastry shells.
Asparagus and Caramelized Onion Tartlets
Asparagus and Caramelized Onion TartletsYou can prep everything ahead and assemble, then bake it in the oven just before ready to serve.
Preheat oven to 350F degree. Line a large sheet pan with foil.
Cut each asparagus spear in half lengthwise and then into 1-inch pieces. Place in a small bowl with garlic, 1 teaspoon olive oil, 1/8 teaspoon salt and pepper, to taste. Toss to evenly coat.
Heat a large non-stick skillet over medium heat. Transfer asparagus from the bowl to the skillet and sauté until it softens slightly and browns around the edges.  Remove from heat and place back into bowl. Set aside.
In the same skillet over medium heat, add another teaspoon of oil and the onions. Â Toss to coat. Â Add a tablespoon of water, 1/8 teaspoon salt and a sprinkle of sugar. Cook, stirring often, for 5 minutes or until the onions start to brown and become translucent. Â Reduce heat to medium-low and continue to cook another 5 minutes, or until the onions are golden and caramelized. Â (If they are browning too quickly, turn down the heat and add another splash of water.)
To assemble tartlets: In each shell, layer ½ teaspoon mozzarella cheese, then onions, asparagus pieces and top with more mozzarella and parmesan.  Bake for 10 minutes or until the shells are crisp and the cheese is melted.  Garnish with chives and serve right away.
Asparagus & Caramelized Onion Tartlets
Ingredients
- 8 thick asparagus spears, ends trimmed
- 1 garlic clove, minced
- 2 teaspoon olive oil, divided
- 1/4 teaspoon kosher salt, divided
- Freshly ground black pepper, to taste
- 1 medium yellow onion, halved and thinly sliced
- Pinch granulated sugar
- 30 mini phyllo pastry shells, 2 boxes I used Athens
- 2/3 cup shredded part-skim mozzarella cheese
- 3 tbsp shredded parmesan cheese, I used Parmigiano Reggiano
- Chopped fresh chives, optional for garnish
Instructions
- Preheat oven to 350F degree. Line a large sheet pan with foil.
- Cut each asparagus spear in half lengthwise and then into 1-inch pieces. Place in a small bowl with garlic, 1 teaspoon olive oil, 1/8 teaspoon salt and pepper, to taste. Toss to evenly coat.
- Heat a large non-stick skillet over medium heat. Transfer asparagus from the bowl to the skillet and sauté until it softens slightly and browns around the edges. Remove from heat and place back into bowl. Set aside.
- In the same skillet over medium heat, add another teaspoon of oil and the onions. Toss to coat. Add a tablespoon of water, 1/8 teaspoon salt and a sprinkle of sugar. Cook, stirring often, for 5 minutes or until the onions start to brown and become translucent. Reduce heat to medium-low and continue to cook another 5 minutes, or until the onions are golden and caramelized. (If they are browning too quickly, turn down the heat and add another splash of water.)
- To assemble tartlets: In each shell, layer ½ teaspoon mozzarella cheese, then onions, asparagus pieces and top with more mozzarella and parmesan. Bake for 10 minutes or until the shells are crisp and the cheese is melted. Garnish with chives and serve right away.
I’d also love to know how to make in advance to bring to a party – can they be baked at home and reheated?
Tried these tonight, they were absolutely delicious!
Any advice on making these in advance?
Pingback: Vegetarian Recipes that are 4 Weight Watchers FreeStyle Smart Points or Less - Meal Planning Mommies
Pingback: Healthy Holiday Snacks - Ultimate Homeschool Radio Network
Pingback: Asparagus and Caramelized Onion Tartlets - Chazza's Space
Pingback: The 16 Most Delicious Things You Can Do to Asparagus - Claire Magazine
Is there an advantage of using a sheet pan over a mini muffin tin? I’ve never cooked with the mini phyllo cups before.
My husband refuses to eat asparagus (which I love). Any suggestions for a substitute vegi?Â
Hmm, string beans?
People’s taste buds change over time. I’d make them and ask him to at least do a “no thank you” bite. I didn’t like asparagus until about 3 years ago. I couldn’t get past the texture, but if they are small stalks I like them. Broccoli and onions go okay together,. IToss some chopped up bacon bits in with it?
Kale or spinach may work? Both go well with onion.
Pingback: Asparagus and Caramelized Onion Tartlets | Good Kitchen Blog
Pingback: Asparagus and Caramelized Onion Tartlets – 칼로리
Can the asparagus and onions be made in advance, refrigerated, and then assembled another day when needed?
yes!
I cooked the Loaded Baked Omelet today and made my husband a very happy man ! He laughed at me because I wanted to try them so bad.  I just started Weight Watchers and am looking for different  things to make & when I saw you even have the smart points added in I was so excited. These omelets were the best !! Do you have any more ideas for other dishes in the cupcake pans? Or any desserts? I can`t wait to tell everyone about this on Face Book. Thank you.
Just found your blog and I have to say this is quite a showstopper! YUM! Love how you can prep ahead too.
Pingback: Asparagus and Caramelized Onion Tartlets | EatClean24/7
I loved this! I made for an  Easter appie and everyone was eating it up and commenting.  Easy.  Will do again and again.Â
I just wanted to compliment on your new blog design, I love it!!!
Pingback: Asparagus and Caramelized Onion Tartlets | My Well Care Blog
Wow, these really look great!
This looks delicious!! Love asparagus, and I am sure this would make a perfect appetizer!
Help! I'm scared! Store didn't have minis so I bought phyllo sheets. Need tips on preparation please!!!
Here's how I layer phyllo for strudel: Lay out one phyllo sheet. Spray it with Pam or olive oil from a Misto. Sprinkle with just about 1 T of bread or Panko crumbs. Layer 3 sheets together in this way. I would think that at this point you could cut the large layered sheet into squares and fit them into mini muffin tins, they spritz again lightly with Pam/oil. Maybe worth a try??? Good luck!
Thank you, Liz M. I'm not sure I realized I need to use mini muffin tins, duh! And never thought of bread crumbs. Is that to keep it loose and not clumped together?
Haha, okay, Liz M. after a cup of herb tea, more reading and reading your post again I think I got this. YOU SAVED EASTER LOL. The only thing I need is bread crumbs. Thank you so much.
LOL sorry I am just reading this now, thanks for helping Liz!!
What are your thoughts about subbing goat cheese for the mozzarella? In my head it seems like it would taste great…
Sure!
Wow. Cheese and asparagus in a bite-sized tartlet. Yum.
These looks so delicious and super cute. I love the green color, a must for any table.
Delish! I can literally feel the crunch of each bite through the photos!
I love asparagus! These look delicious. As a side note, can I ask what brand of pan/skillet do you use? It looks perhaps ceramic? Or can anyone recommend a non-stick or ceramic pan they are happy with?
I have a Giada Delaurentis (sp?) nonstick skillet from Target that I love. It's had heavy use since we received it as a wedding gift in 2011 and is just now showing wear. I'll buy another when this one gives out. 🙂
Looks amazing, I would assume could be made into a full sized quiche…..I too would love to,know which sauté pan you used. Looks very nice and interesting.
@Darcy..
Thanks for the info!
I have two Oster DuraCeramic pans from Target that I love. Nothing sticks at all.
Thanks Liz! I'll look into that one also.
I bought my skillet at Home Goods, it's ceramic.