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.

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Asparagus & Caramelized Onion Tartlets

2
2
2
SP
48 Cals 3 Protein 5 Carbs 2.5 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 15 servings
COURSE: Appetizer, Side Dish
CUISINE: American
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.

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.

Nutrition

Serving: 2tartlets, Calories: 48kcal, Carbohydrates: 5g, Protein: 3g, Fat: 2.5g, Cholesterol: 4mg, Sodium: 77mg, Fiber: 0.5g, Sugar: 0.5g
Blue Smart Points: 2
Green Smart Points: 2
Purple Smart Points: 2
Points +: 1
Keywords: asparagus appetizer, asparagus tart, asparagus tart puff pastry, asparagus tartlets, easy Easter appetizer

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41 comments

  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?

  2. Tried these tonight, they were absolutely delicious!

  3. Any advice on making these in advance?

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

  9. My husband refuses to eat asparagus (which I love). Any suggestions for a substitute vegi? 

    • 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.

  10. Pingback: Asparagus and Caramelized Onion Tartlets | Good Kitchen Blog

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

  13. 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.

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

  15. Pingback: Asparagus and Caramelized Onion Tartlets | EatClean24/7

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

  17. I just wanted to compliment on your new blog design, I love it!!!

  18. Pingback: Asparagus and Caramelized Onion Tartlets | My Well Care Blog

  19. Wow, these really look great!

  20. This looks delicious!! Love asparagus, and I am sure this would make a perfect appetizer!

  21. 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!!

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

  23. Wow. Cheese and asparagus in a bite-sized tartlet. Yum.

  24. These looks so delicious and super cute. I love the green color, a must for any table.

  25. Delish! I can literally feel the crunch of each bite through the photos!

  26. 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?