Asparagus and Feta Tartlet with Phyllo Crust

Ingredients

• 12 medium asparagus (about 4 ounces)
• 2 olive oil spray (divided, plus)
• 2 garlic cloves (finely chopped)
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 1/3 oz feta cheese (crumbled)
• 6 tbsp half and half
• 1 large egg
• 1 tbsp chopped fresh dill
• 4 phyllo sheets

Instructions

1. Heat oven to 350° F. Lightly spray 6 cups in a muffin tin with olive oil spray.
2. Snap off and discard the woody end of the asparagus.
3. Cut 1 1/2-inch long pieces from the tip end.  Cut the remaining parts of the stalks into 1-inch pieces.
4. Spray nonstick pan with olive oil spray over medium high heat. Add asparagus and garlic and sauté, stirring, for 2 minutes.
5. Stir in the lemon juice and 1 tablespoon water. Reduce heat to low, cover and cook for 1 minute more.
6. Remove asparagus pieces to a plate using a slotted spoon and reserve the pan juices and garlic.
7. Place a phyllo sheet on a clean work surface, lightly spray with oil and top with another phyllo sheet. Repeat with two more sheets and oil.
8. Cut the phyllo into 4-inch squares.  Fit one square each in the prepared muffin cups. .
9. Evenly distribute the 1-inch asparagus pieces and feta among the muffin cups.
10. Whisk half and half, egg, dill, and reserved pan juices together.  Evenly divide among the phyllo cups (about 3 1/2 tablespoons in each).
11. Place two asparagus tips on each cup and bake for for 30 minutes until custard is set and phyllo is golden.