• 2 tbsp (30 mL) butter
  • 1/2 cup (125 mL) diced red onion
  • 2 cloves garlic, minced
  • 1 cup (250 mL) chopped fresh asparagus
  • Pinch each salt and pepper
  • 1/2 cup (125 mL) mascarpone cheese
  • 4 oz (125 g) crumbled blue cheese, such as Thornloe Devil's Rock
  • 12 frozen tart shells


A small white plate with a asparagus marscapone tartlet that is cut through the middle, with pieces of asparagus showing through


  • In a skillet over medium heat, melt butter. Add onion and garlic and cook, stirring for 3 minutes or until softened. Add asparagus, salt and pepper and cook, stirring for 5 minutes or until tender crisp and bright green. Remove from heat and stir in mascarpone cheese until melted and creamy. Stir in blue cheese until combined.
  • Preheat oven to 400 F (200 C).
  • Place tart shells onto baking sheet. Spoon asparagus mixture into tarts. Bake for 12 to 15 minutes or until pastry is golden and filling is bubbly. Let cool slightly before serving.


(1 TART)
Calories 180
Protein 4 g
Carbohydrates 12 g
Saturated Fat 12 g
Trans Fat 0.2 g
Cholesterol 25 mg
Sodium 240 mg
Fibre 0 g
Sugars 2 g

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