Baked Asparagus, Leek, And Goat Cheese Bites

1. 1

   Thinly slice the asparagus crosswise, keeping the tips whole. Set the tips aside for later. In a saute pan over medium-low heat, melt 2 tea of the butter. Add the sliced asparagus and the leek and cook gently, stirring often, until just softened slightly, 1-2 minutes. Transfer to a small bowl and let cool.

2. 2

   Crumble the goat cheese in a bowl. Add the ricotta and egg and mash together with a fork until well combined, and then mix in the vegetables. Divide the filling evenly among the prepared muffin cups.

3. 3

   Bake the bites until puffed and lightly golden on top, 20-25 minutes.

4. 4

   Meanwhile, cut each asparagus tip in half lengthwise. In a small non-stick pan over low heat, melt the remaining butter and saute until tender, about 1 minute. Transfer to a small bowl and set aside. When the bites are done, run a knife around the edges to loosen, and let cool slightly. Invert the pan and arrange on a plate. Place half an asparagus tip on each. Serve warm or room temp.

* Per serving · 4 servings · Values may vary.

No additional tips available.