Asparagus Tartlets with Green and White Asparagus and Wild Garlic Pesto

Ingredients

• 240 g filo dough (approx. 15 x 15 cm, 6 sheets)
• 3 tbsp olive oil
• a pinch of flour
• 30 g white asparagus (3 spears)
• 20 g green asparagus (3 spears)
• Salt
• 100 g ricotta (45% fat)
• 2 tbsp cream cheese (30% fat)
• 1 egg
• Pepper
• Tabasco sauce
• 1 tbsp wild garlic pesto

Instructions

1. 1.

   Brush two dough pieces with a little olive oil and cover each with another dough piece.

2. 2.

   Brush the placed dough pieces as well and lay the last two pieces on top.

3. 3.

   Lightly grease two round tartlet tins of about 12 cm diameter and dust them with flour.

4. 4.

   Place the dough pieces in the tins and press slightly. Chill for 20 minutes.

5. 5.

   Clean the asparagus. Peel the white spears completely and peel only the lower third of the green ones. Trim off the woody ends and cut the spears into 3 cm pieces.

6. 6.

   Add the white asparagus to boiling salted water and cook for 6 minutes.

7. 7.

   Add the green asparagus and cook for another 4 minutes. Remove the asparagus pieces with a slotted spoon, shock in cold water, and drain well.

8. 8.

   Whisk together ricotta, cream cheese, egg, salt, pepper, and a splash of Tabasco. Fold in the wild garlic pesto.

9. 9.

   Fill the tartlet tins with the cheese mixture and press the asparagus pieces into it. Bake in a preheated oven on the middle rack at 180 °C (gas: level 2‑3) for 25–30 minutes. (Convection is not recommended.)

10. 10.

    Release the tartlets from the tins and serve, e.g., over baby spinach with vinaigrette.