This simple but sophisticated appetizer is a great way to showcase spring asparagus.
Thaw the wonton wrappers overnight in the refrigerator. Camembert, havarti or Gouda may be substituted for the brie.
- 24 wonton wrappers, thawed
- 37 ml (2 1/2 tbsp) butter, divided
- 24 asparagus spears, cut into 2.5-cm (1-inch) lengths
- 1 french shallot, chopped
- 50 ml (1/4 cup) white wine or low-sodium chicken broth
- 15 ml (1 tbsp) sherry vinegar or white balsamic vinegar
- Salt and freshly ground pepper, to taste
- 125 g (4 oz) brie, sliced
Heat oven to 190 C (375 F).
Melt 22 ml (1 1/2 tbsp) of the butter and brush it over wonton wrappers. Press 2 wrappers into each mould of a muffin pan.
In a saucepan, melt remaining butter over medium heat and cook asparagus for 2 minutes. Set aside in a bowl.
In the same saucepan, cook shallot for 2 minutes.
Deglaze pan with white wine and reduce by half. Add vinegar and reduce once again by half. Pour over asparagus and season with salt and pepper.
Divide asparagus and brie among muffin moulds lined with wonton wrappers.
Bake on bottom oven rack for 15 minutes or until wonton wrappers are golden brown.
Makes 12 tartlets.
Source: Dairy Farmers of Canada.
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