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!