Recipe by: Dairy Farmers of Canada
24 wonton wrappers, thawed*
2-1/2 tbsp (40 mL) butter
24 Norfolk County asparagus spears, cut into 1-inch (2.5 cm) lengths
1 shallot, chopped
1/4 cup (60 mL) white wine (Vidal from Golden Leaf Estate Winery) or low-sodium chicken broth
1 tbsp (15 mL) sherry vinegar
Brie Asparagus Tartlets
Andrea Kilian
white balsamic vinegar
Salt and freshly ground pepper, to taste
4 oz (120 g) Canadian Brie, sliced
*Thaw the wonton wrappers overnight in the refrigerator.
Preheat oven to 375 °F (190 °C).
Brush wonton wrappers with 11⁄2 tbsp (25 mL) melted butter and press 2 wrappers into each mould of a muffin pan.
In a saucepan, melt remaining butter 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 lined with wonton wrappers.
Bake on bottom oven rack for 15 minutes or until wonton wrappers are golden brown.
Yields 12 tartlets
