Filo muffin with asparagus

It is season again for asparagus. I have a preference for the green asparagus, but white asparagus I will also eat with pleasure.

These filo muffins with aspargus are very easy to make and take very, very little time to prepare. As I like to have a  bit (al dente sensation) in green asparagus, I do not boil them before putting them into the filo muffin. However, if you prefer to have more soft asparagus, I will suggest, that you boil them for 1-2 minutes - adding the asparagus into boiling water. I really hate over-cooked vegetable as they loose their colour and their softness are very uninspiring.

UPDATE August 2014:

These filo muffins is fitting perfect into the monthly blogging event Tea Time Treats having picnic food as theme by Karen. Tea Time Treats is managed by Karen from Lavender and Lovage and Jane from Th Hedge Combers.

Filo muffin with asparagus - 7 muffins

• ½ pack of filo dough = 60 g filo dough
• ½ bunch of green asparagus
• 3 eggs
• 1½ dl milk
• 50 g Emmentaler cheese - grated
• Salt and pepper for seasoning 

1. Heat up the oven to 200'C 
2. Cut the filo dough into 7 pieces
3. Fill each muffin form with the filo dough
4. Pour the milk into a shaker. Add the eggs as well into the shaker. Season with salt and pepper.
5. Shake everything together
6. Cut the green asparagus into small pieces
7. Place the asparagus pieces into the filo covered muffin form
8. Add the grated Emmentaler cheese on top

9. Fill the muffin form with egg-milk shake
10. Place in the warm oven
11. Bake for 20-25 minutes at 200'C
12. Serve together with a green salad