Mini Asparagus Tartlets

INSTRUCTIONS

1. 1
   Heat oven to 350° F. Grease a muffin tin.
2. 2
   On a clean work surface lay out one sheet of phyllo dough, spray lightly with olive oil spray. Add the second sheet of phyllo on top of the first. Lightly spray the second sheet with the olive oil spray. Place the third sheet on top and lightly spray with the oil. Place the fourth sheet on top. Use a pizza cutter to cut the layers of phyllo into 12 pieces. Carefully transfer the pieces of phyllo to each cavity of the muffin tin to create phyllo dough cups. Set aside.
3. 3
   Cut off and discard the woody end of the asparagus, about the bottom inch.
4. 4
   Cut 1 1/2-inch long pieces from the tip end. Cut the remaining parts of the stalks into half inch pieces.
5. 5
   Add a skillet to medium heat. Melt the butter in the skillet then add the asparagus and minced garlic. Sauté, stirring, for 2 minutes
6. 6
   Stir in the lemon juice and 1 tablespoon water. Reduce heat to low, cover and cook for 1 minute more.
7. 7
   Remove asparagus pieces to a plate using a slotted spoon and reserve the pan juices and garlic.
8. 8
   Evenly distribute the 1/2 inch asparagus pieces and feta among the phyllo cups. (Keep the pretty end pieces for decorating the tops).
9. 9
   Whisk half and half, egg, and reserved pan juices together. Evenly divide among the phyllo cups overtop the asparagus and feta.
10. 10
    Place two to three asparagus tips on each cup and bake for 20 minutes until custard is set and phyllo is golden.

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