Asparagus Cups

Ingredients

• 10 ounces asparagus
• 8 ounces Port Salut cheese
• 3/4 cup milk
• 2 eggs
• 2 tablespoons Parmesan
• 1 garlic clove
• 20 wonton wrappers
• A pinch salt
• 2 tablespoons extra-virgin olive oil

Method

1. Wash the asparagus and cut out the crowns.
2. Chop the stems in small pieces.
3. In a medium-sized pan, add the garlic and the extra-virgin olive oil. Turn the heat on at medium and add the asparagus. Stir, adjust with a pinch salt, and sauté for 8 minutes.
4. In a medium size bowl, add the eggs, the milk, the grated Parmesan, and a pinch salt. Mix with a fork.
5. Add the cooked asparagus and the Port Salut cheese, chopped in small cubes. Mix.
6. Place wonton wrappers in the holes of a mini cupcake pan. Fill each wonton wrapper with two tablespoons of asparagus mix. Top each cup with one asparagus crown.
7. Bake in preheated oven at 400°F for 20 minutes. Enjoy!