Wednesday, April 11, 2012
1 8-ounce can green or white asparagus
4 ounces cream cheese
1/3 pound carrots, shredded
Combine all ingredients. With a scalloped cookie cutter, cut unbaked pie crust or turnover pastry into rounds; fit into mini-tartlet pans. Fill with asparagus mixture. Bake 18-20 minutes at 375 degrees. Makes 24 to 30 tartlets.