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Asparagus and Caramelized Onion Tartlets

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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 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. You can prep everything ahead and assemble, then bake it in the oven just before ready to serve.Asparagus and Caramelized Onion Tartlets

You can prep everything ahead and assemble, then bake it in the oven just before ready to serve.

Asparagus and Caramelized Onion Tartlets – an easy, delicious Spring appetizer!

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.

Asparagus & Caramelized Onion Tartlets

5 from 1 vote
2
Cals:48
Protein:3
Carbs:5
Fat:2.5
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.
Course: Appetizer, Side Dish
Cuisine: American
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 15 servings
Serving Size: 2 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.

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Nutrition

Serving: 2 tartlets, Calories: 48 kcal, Carbohydrates: 5 g, Protein: 3 g, Fat: 2.5 g, Cholesterol: 4 mg, Sodium: 77 mg, Fiber: 0.5 g, Sugar: 0.5 g

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41 comments on “Asparagus and Caramelized Onion Tartlets”

  1. I’d also love to know how to make in advance to bring to a party – can they be baked at home and reheated?

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  6. Is there an advantage of using a sheet pan over a mini muffin tin? I’ve never cooked with the mini phyllo cups before.

    1. 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?

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  9. Can the asparagus and onions be made in advance, refrigerated, and then assembled another day when needed?

  10. Avatar photo
    Karen Berrish Jensen

    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.

  11. Avatar photo
    Michaell | Foodscape

    Just found your blog and I have to say this is quite a showstopper! YUM! Love how you can prep ahead too.

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  13. I loved this! I made for an  Easter appie and everyone was eating it up and commenting.  Easy.  Will do again and again. 

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  15. Help! I'm scared! Store didn't have minis so I bought phyllo sheets. Need tips on preparation please!!!

    1. 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!

    2. 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?

    3. 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.

  16. What are your thoughts about subbing goat cheese for the mozzarella? In my head it seems like it would taste great…

  17. 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?

    1. 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. 🙂

    2. 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.