Asparagus Brie Wonton Tartlets

These things are pretty amazing and the sherry vinegar with chicken broth gives great flavor to the chopped shallots.

Ingredients:

24 - Wonton wrappers

2 - Tbsp butter, divided

24 - Asparagus spears, cut into 1 inch lengths

1 - Shallot, chopped

1/4 - Cup chicken broth (or white wine)

1 - Tbsp sherry vinegar

4 - oz Brie, sliced

Salt and pepper

Directions:

Preheat oven to 375. Brush wonton wrappers with 1 1/2 tbsp melted butter and press 2 wrappers into each mould of a muffin pan (I only did one and they turned out okay but two might be a little better)

In a sauce pan, melt the remaining butter on medium heat and asparagus for 2 minutes (photo not shown) Then move to a bowl.



 in the same sauce pan cook shallots for 2 minutes

Deglaze with broth and reduce by half

Add Sherry vinegar and reduce once again

Season with salt and pepper then pour over asparagus

Cut brie in to slices

Divide asparagus and brie among the muffin moulds lined with wonton wrappers

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

Plate and serve