When I was young,  asparagus grew wild along the ditch banks.  Every spring those tender little greens would pop up all over.  I remember taking a bucket and a pocket knife to collect enough for dinner.  {Wouldn’t it be nice if we all had a such a source now!}   Thankfully we can now enjoy asparagus year-round, and buy it at the grocery store any time we want; but for me it’s still a reminder of spring; I guess that is why it always seems so appropriate for Easter.

When I saw these tarts I knew they would be perfect for Easter dinner and also summer meals on the grill.   I love that they are so quick and simple to make.  You can serve them as a side dish or make them into a delicious appetizer.

Roasted Asparagus and Goat Cheese Tarts

Ingredients:

4 sheets phyllo pastry
11 ounces goat’s milk cheese
1-2 bunches asparagus tips, trimmed
olive oil
salt and fresh ground black pepper

Directions

Preheat oven to 400 degrees.

Brush the sheets of phyllo pastry with olive oil and fold each into a rectangle.  Place on a baking sheet.  Crumble the goat cheese on top, leaving a border of pastry.  Add the asparagus.  Drizzle with olive oil  and season with salt and pepper.  Bake for 12-15 minutes, until the pastry is golden-crisp and the asparagus just tender.

Cut each rectangle in half for a side dish or cut into small strips for appetizers.

*Ricotta works well as a substitute for goat’s milk cheese.

Recipe slightly adapted  from Kitchen Daily