ASPARAGUS & BRIE WONTON TARTLETS

By jarren

Ingredients

• 24 wonton wrappers, thawed
• 2 1/2 tbso butter, divided
• 24 asparagus spears, cut into 1" lengths
• 1 shallot, chopped
• 1/4 cup white wine or low-sodium chicken broth
• 1 tbsp sherry vinegar or white balsamic vinegar
• Salt and freshly ground pepper
• 4 oz Brie, sliced

Preparation

Step 1

Preheat oven to 375F. Brush wonton wrappers with 1 1/2 tbsp melted butter and press 2 wrappers into each mould of a muffin pan.

In a saucepan, melt remaining buter on medium heat and cook asparagus for 2 minutes. Reserve in a bowl. In the same saucepan, cook shallot for 2 minutes.

Deglaze 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 line with wonton wrappers.

Bake on bottom oven rack for 15 minutes or until wonton wrappers are golden brown.