Ingredients
2 ½ tea unsalted butter, plus extra for greasing
6 spears of asparagus, tough ends trimmed
1 leek, halved lengthwise, white and green parts finely chopped
2 oz. fresh goat cheese
½ cup whole-milk ricotta cheese
1 large egg
Preparation
Thinly slice the asparagus crosswise, keeping the tips whole. Set the tips aside for later. In a sauté pan over medium-low heat, melt 2 tea of the butter. Add the sliced asparagus and the leek and cook gently, stirring often, until just softened slightly, 1-2 minutes. Transfer to a small bowl and let cool.
Crumble the goat cheese in a bowl. Add the ricotta and egg and mash together with a fork until well combined, and then mix in the vegetables. Divide the filling evenly among the prepared muffin cups.
Bake the bites until puffed and lightly golden on top, 20-25 minutes.
Meanwhile, cut each asparagus tip in half lengthwise. In a small non-stick pan over low heat, melt the remaining butter and sauté until tender, about 1 minute. Transfer to a small bowl and set aside. When the bites are done, run a knife around the edges to loosen, and let cool slightly. Invert the pan and arrange on a plate. Place half an asparagus tip on each. Serve warm or room temp.
