I was invited to a ladies' night pool party last night. This group of friends plays tennis together on Tuesdays during the summer months. It was so fun to get together for drinks, hor d'oeuvres and dessert. I chose to take one of my favorite summer appetizers: Asparagus and goat cheese phyllo cups. I shared this simple creation of mine with one of my foodie friends, Terra Reisinger Baltosiewich of Cafe Terra Blog and though I'm sure she put her own fabulous touch on it, reported that she liked it! So today, I'm sharing it with you as well!
I'm not a cook (by any means), but I like to create in the kitchen now and again. Since I'm not a cook (by any means) my recipes are very simple and have few ingredients. For this recipe you'll need...
1 bunch of fresh asparagus, rinsed and bottoms trimmed
drizzles of Olive Oil
Sea salt to taste
small "log" of goat cheese
2 packages of phyllo cups (total of 30)
Preheat oven to 375 degrees.
Drizzle cleaned/dried asparagus with olive oil and coat well.
Sprinkle spicy garlic and salt then grill on medium until the asparagus is bright green and warmed. Do not over grill. You want the asparagus to have a nice crunch left to it. I turned the vegetables twice during the 12 minute grilling. While these are cooking, line a cookie sheet with parchment paper and set up your phyllo cups.
Plate and serve hot or at room temperature. Since I was taking these to a party, they were room temperature and still very yummy!