If you live in Germany there is no way to get past it right now. Asparagus is everywhere and I am pretty happy about it to be honest ;) These tartlets here are made with green asparagus and wild garlic – very good combination!

Everything is about “Spargel” right now – Germans are crazy about asparagus. A thing that people from other countries around the world probably don’t understand ;) You can get them in every supermarket, every farmers market – in cities close to areas where asparagus is cultivated, you can event find little booths on many corners where you can buy it. Similar to strawberries, when they are in season. I love Spargel the old-fashioned way – with Sauce Hollandaise and some cooked ham – or maybe a little schnitzel ;) It’s awesome! These tartlets here go into the same direction – the green asparagus is combined with Serrano ham – very delicious!
The good thing about this green (thai) asparagus – you can get it basically all year long. It also fits a bit better than regular sized asparagus ;) Of course you can use “normal” asparagus – both green and white, but I would go with the smaller versions – it just looks better.

If you like your tartlets crispy, you should blind-bake them before you fill them – if you roll out the dough thinly it is not really necessary, but you decide – do whatever you like best! I added swiss chard to the filling, cause I had some left in the freezer – you can leave that one out if you don’t like it or don’t have it – that’s why it is mentioned as optional…. but it gives the filling some nice color if you use red or yellow chard, which I like :)
INGREDIENTS / ZUTATEN
For the dough:
1 1/2 cups (200g) all-purpose flour
3.5 oz. (90g) cold butter
pinch of salt
4-5 tbsp. ice water
For the filling:
3.5 oz. (100g) serrano ham, diced
2 spring onions, sliced
1-2 leaves swiss chard, chopped (optional)
olive oil
2 eggs
1/2 cup (120ml) heavy cream
3.5 oz. (100g) pecorino cheese, grated
16-20 mini green thai asparagus
salt, pepper, smoked paprika
Für den Teig:
200g Mehl (Type 405)
90g kalte Butter
Prise Salz
4-5 EL Eiswasser
Für die Füllung:
100g Serrano Schinken, gewürfelt
2 Frühlingszwiebeln, in Scheiben geschnitten
1-2 Blätter Mangold, in Streifen geschnitten (optional)
Olivenöl
2 Eier
120ml Sahne
100g Pecorino Käse, geraspelt
16-20 kleine grüne Thaispargel
Salz, Pfeffer, Smoked Paprika

DIRECTIONS / ZUBEREITUNG
2. Heat up a small pan, add some olive oil and cook the diced ham, with spring onions and swiss chard (optional). Season with salt and pepper, take off the heat and let cool down. In a bowl mix eggs with heavy cream and 2/3 of the cheese until well combined. Season with salt, pepper and smoked paprika. Set aside.
3. Preheat the oven to 375˚F (190°C). Grease 4 tartlett tins (Ø 4.7 inch/12cm) and set aside. Take the dough out of the fridge and cut into four equal pieces. Roll out each piece of dough slighly bigger than the tins. Press to the bottom and sides of the tins to form a nice crust. Prick several times with a fork. If you want the crust of the tartletts crunchy, blind bake them first for about 10 minutes. Bring water in a small pot to a boil and cook the green thai asparagus (cut off the dry bottoms first) for about 3-4 minutes. Take from the heat and drain.
4. Divide the ham-onion filling between the (pre-baked) crusts, pour the egg mixture on top and place 4-5 asparagus on the tartletts. Sprinkle with the remaining cheese and bake for about 30 minutes until golden brown. Let cool down a bit and serve warm with some salad.
2. Eine kleine Pfanne erhitzen, Öl zugeben und den gewürfelten Schinken, die Zwiebeln und Mangold (optional) anbraten. Mit Salz und Pfeffer würzen, vom Herd nehmen und abkühlen lassen. In einer Schüssel die Eier mit der Sahne und etwa 2/3 des geriebenen Käse verrühren. Mit Salz, Pfeffer und Paprika würzen und zur Seite stellen.
3. Den Ofen auf 190°C (375°F) vorheizen. Vier Tartlettformen (Ø 12cm/4.7 inch) einfetten und zur Seite stellen. Den Teig aus dem Kühlschrank nehmen und in vier gleichgroße Stücke teilen. Jedes dieser Teigstücke etwas größer als die Formen ausrollen und dann in die Formen legen und an Boden/Seiten pressen. Mit einer Gabel mehrmals einstechen. Wer die Tartletts besonders kross mag, sollte sie jetzt für etwa 10 Minuten blindbacken. In einem kleinen Topf Wasser zum kochen bringen und die Thaispargel für etwa 3-4 Minuten kochen (die trockenen Enden vorher abschneiden). Vom Herd nehmen und abtropfen lassen.
4. Die Schinken-Zwiebel-Füllung auf die einzelnen (vorgebackenen) Böden verteilen, die Eimischung darüberschütten und 4-5 der gekochten Spargel darauflegen. Mit dem verbliebenen Käse bestreuen und für etwa 30 Minuten backen – der Käse und die Ränder sollten schön Farbe bekommen haben. Aus dem Ofen nehmen, etwas abkühlen und dann noch warm mit etwas Salat servieren.
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Here is a version of the recipe you can print easily.
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Tartlets with Green Asparagus and Wild Garlic
- Prep Time: 40
- Cook Time: 40
- Total Time: 140
- Yield: 4 1x
Ingredients
For the dough
- 1 1/2 cups (200g) all-purpose flour
- 3.5 oz. (90g) cold butter
- pinch of salt
- 4–5 tbsp. ice water
For the filling
- 3.5 oz. (100g) serrano ham, diced
- 2 spring onions, sliced
- 1–2 leaves swiss chard, chopped (optional)
- olive oil
- 2 eggs
- 1/2 cup (120ml) heavy cream
- 3.5 oz. (100g) pecorino cheese, grated
- 16–20 mini green thai asparagus
- salt, pepper, smoked paprika
Instructions
- Add the flour, butter and salt to a bowl and mix with a pastry blender until small crumbles form. Add the water and mix until the crumbs come together. Form a flat disc, wrap in plastic wrap and place in the fridge for at least 1 hour.
- Heat up a small pan, add some olive oil and cook the diced ham, with spring onions and swiss chard (optional). Season with salt and pepper, take off the heat and let cool down. In a bowl mix eggs with heavy cream and 2/3 of the cheese until well combined. Season with salt, pepper and smoked paprika. Set aside.
- Preheat the oven to 375˚F (190°C). Grease 4 tartlett tins (Ø 4.7 inch/12cm) and set aside. Take the dough out of the fridge and cut into four equal pieces. Roll out each piece of dough slighly bigger than the tins. Press to the bottom and sides of the tins to form a nice crust. Prick several times with a fork. If you want the crust of the tartletts crunchy, blind bake them first for about 10 minutes. Bring water in a small pot to a boil and cook the green thai asparagus (cut off the dry bottoms first) for about 3-4 minutes. Take from the heat and drain.
- Divide the ham-onion filling between the (pre-baked) crusts, pour the egg mixture on top and place 4-5 asparagus on the tartletts. Sprinkle with the remaining cheese and bake for about 30 minutes until golden brown. Let cool down a bit and serve warm with some salad.
Notes
- Enjoy baking!