Asparagus Lemon Mint Pea Tartlets

Contributed by: Kay Lee

Yield: 4 Tarts

Celebrate spring with the first harvest of green peas. These favorites help support blood sugar control and are known to be one of the best plant-based sources of protein and fiber. Serve tartlets as delightful appetizers before a Sunday brunch, or a light spring dish on their own.

Ingredients:

• ½ bunch of asparagus, ends trimmed, cut 1-2” on the bias
• 1 tablespoon of olive oil
• 10 sheets of frozen phyllo dough (14”x18”), thawed in refrigerator prior to use
• 1 cup of ricotta cheese, or dairy-free ricotta cheese
• 1 teaspoon garlic powder
• 1 Meyer lemon, zest and then juiced
• 1 egg
• ½ cup frozen peas, thawed
• Sprigs of fresh mint

Instructions:

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
2. Lightly toss asparagus pieces with olive oil in medium bowl. Set aside.
3. In a small bowl, whisk egg and set aside. Fold together ricotta cheese, garlic powder, lemon zest and lemon juice in a medium bowl. Add whisked egg and combine.
4. Roll out 5 sheets of phyllo dough trimmed to 9”x12” and wrap the remaining 5 trimmed sheets back into packaging. Set aside, and make sure the dough is completely covered to avoid drying out.
5. Using a sharp chef knife, cut stacked 5 sheets in half making two 4 1/2”x6” rectangles. Transfer to prepared baking sheet.
6. Lightly brush each layer with olive oil and crimp corners of tart with dap of olive oil to keep its shape.
7. Spoon 3 tablespoons of the ricotta mixture into each tartlet.
8. Repeat steps #4-#6 to make another two rectangle tartlets. Transfer to baking sheet.
9. Evenly divide asparagus into four portions and scatter evenly into the four tartlets.
10. Bake 20 minutes or until pastry is golden brown and the asparagus is tender.
11. Sprinkle peas on top of each tart and return to oven for 1-2 minutes.
12. Serve warm. Garnish with fresh mint sprigs.

  Enjoy!

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