Miniature with green asparagus and sesame

Preheat the oven to 180 ° C. Grease the muffin mold with oil and push the dough into the cavities.

Let the remaining dough overhang a little. Prick holes in the soil with a fork.

Boil the asparagus steaks in a little water with salt for 1 minute, and rinse them with cold water.

Divide the asparagus pieces over the molds. Beat the eggs with the cream and some salt and pepper and divide this over the filling.

Sprinkle with some sesame seeds and bake the tarts in about 20 minutes until tender and brown.

Allow to cool slightly and then remove them from the mold. Serve warm.