Baked Asparagus, Leek, And Goat Cheese Bites

• 2 1/2 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
• 1/2 cup whole-milk ricotta cheese
• 1 large egg

1. Thinly slice the asparagus crosswise, keeping the tips whole. Set the tips aside for later. In a saute 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.
2. 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.
3. Bake the bites until puffed and lightly golden on top, 20-25 minutes.
4. Meanwhile, cut each asparagus tip in half lengthwise. In a small non-stick pan over low heat, melt the remaining butter and saute 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.

butter, fresh goat cheese, wholemilk ricotta cheese, egg

Taken from www.epicurious.com/recipes/member/views/baked-asparagus-leek-and-goat-cheese-bites-50125831 (may not work)