These quick, easy, and elegant Ricotta Asparagus Tartlets are the perfect welcome to spring and a gorgeous finger food idea for spring picnics.
Combine the ricotta cheese, shallots, garlic, and Parmesan cheese. Lightly coat the pastry with honey mustard mix and cut into 8 portions. Place the ricotta mix on each square.
Melt the butter. Place asparagus spears on each square and brush with melted butter.
Sprinkle with poppy seeds and bake for 20-25 minutes or until just starting to become crisp and golden.
Just before the tart is finished, add the prosciutto to the top of each tart and bake for another 4-5 minutes to warm it (not crisp it) and finish the pastry.
Remove the Ricotta Asparagus Tartlets from the oven and drizzle with honey mustard balsamic reduction.