Bacon Asparagus Tarts Recipe – Perfect for Spring!

These pretty Bacon Asparagus Tarts are easy-to-make starting with pre-made tart shells. The creamy egg filling shows off asparagus chunks with the salty bacon coming in to make it a winner!

When it comes to springtime veggies, what is the first thing that pops into your head? For me it’s asparagus! I have to admit that asparagus is one of those things that I HATED as a kid, but grew to love as an adult.

I think the thing that turned the corner was discovering bacon-wrapped asparagus – It’s just so good!

That little touch of salty pork really complements the flavor of the asparagus and that’s exactly what happens with the addition of bacon in this yummy Bacon Asparagus Tarts recipe! Bacon + eggs + asparagus is a winner!

While these springtime tarts look “fancy” and like they took you forever to make, they are actually pretty simple to whip up, especially when you start with pre-made tart shells.

This egg dish is perfect to serve for Easter, a Mother’s Day brunch, a bridal shower or any spring occasion. Since they are made in individual portions they are easy to serve and look so pretty grouped together on a serving plater.

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Bacon Asparagus Tarts Egg Dish Recipe

Ingredients:

12 tart shells, thawed
½ c milk
½ c cream
3 eggs, beaten
½ c asparagus, cut into small pieces
3 – 4 pcs bacon, diced
¼ onion, diced small
½ tsp thyme
1/8 tsp garlic powder
as desired salt and pepper
½ c parmesan, grated/shredded (whatever you have on hand)

How to Make Bacon Asparagus Tarts:

Preheat oven to 350
In a fry pan sauté bacon until crisp. Remove from pan and set aside.
In the same pan, add the onions, asparagus, thyme, garlic, salt and pepper. Sauté until tender. Let cool to warm.
In a bowl, combine the eggs, milk, cream, and parmesan. Mix well.
Arrange the shells on a baking sheet. Divide the asparagus evenly between all the shells.
With a large spoon or even small measuring cup, divide the egg mixture evenly between all the tart shells.
**optional – you can sprinkle a pinch of parmesan on top of the tarts if you have extra or are so inclined to do so at this point.
Carefully transfer the baking sheet into the oven and let cook for approximately 15 – 18 minutes or until the egg is thoroughly cooked and the tops are golden brown.

Let cool before serving. Enjoy!