- Asparagus and filo tartlets
Let’s face it, I live in London and Spring is acting like a diva again, it’s not here as yet and will come whenever it will be ready.
For now we have to be happy as it’s asparagus season. Little green beauties, British and healthy.
Known in Egypt 3000BC but also in Syria and in Spain. Greeks and Romans ate it fresh when in season, and dried the vegetable for use in winter.
Low in calories and sodium. Vitamine B, calcium, magnesium and zinc, and is a very good diuretic.. Protein, beta-carotene, vitamin C, vitamin E, vitamin K… the list is very long so let’s do it. The season lasts only 2 to 3 months.
As I am in a ‘filo’ mood for a few weeks I tried those tartlets, it takes 5 min , it’s delicious, it’s perfect now and will also be in the garden when Madam Spring will deign coming out.
Asparagus and filo tartlets (for 6 tartlets of 6/7cm diameter)
- 3 sheets of filo pastry
- 6 aspargus quickly boiled in salted water
- 300g of plain Yogurt
- Salt and pepper
Take the 3 sheets of filo and cut them in half widthwise. Fold each piece in 4 and put them in their mould. Drop the yogurt in each tartlet, put salt and pepper and add the asparagus cut in a few sections on the top. If you want to be a bit naughty you can drop a few pieces of cheese on the top (any kind of nice cheese will do).
Put your tartlet in a pre-heated oven at 200°/Gas 6 for half an hour. Leave them to cool down a little bit before unmolding them.