Asparagus-Pancetta Phyllo Appetizers

This is a simple appetizer with a pretty presentation. I used mini Phyllo cups that come frozen in the freezer aisle of the grocery store. The sky is the limit on what filling combination you could use. We had these at Easter so the Asparagus was my go to choice with added ingredients that I thought would go well together.

• 2 Packages of Mini Phyllo Pastry Shells (30 total)
• 15 stalks of Asparagus, washed and chopped into small pieces.
• 2 Tablespoons butter
• 1 Shallot, chopped
• 1/2 cup diced Pancetta (you can substitute bacon)
• 1/4 cup white wine or chicken stock
• 1 Tablespoon White wine vinegar or Sherry Vinegar
• Salt and Pepper, to taste

Added Optional Ingredients:

• 2 egg whites from 2 hard boiled eggs, chopped. Discard the yolk.
• 1/2 cup shredded cheese of your choice

1. Defrost the Phyllo Shells in refrigerator overnight.
2. Preheat oven to 350 degrees.
3. In a saucepan, melt the butter on medium heat and cook the asparagus for 2 minutes. Set aside in a bowl.
4. In the same saucepan, cook the chopped shallot for 2 minutes.
5. Now add the Pancetta to the pan and cook for 1 minute. (If you choose to use bacon instead precook it before this step and add it to the mix when you add the egg whites.)
6. De-glaze the pan with white wine and reduce by half. (Shallots and Pancetta stay in pan for this step)
7. Add the white wine vinegar and reduce by half again.
8. Pour over the Asparagus.
9. Add the chopped egg white solids to the Asparagus bowl.
10. Mix gently and season with salt and pepper.
11. If you want to add the grated cheese do it now and mix gently.
12. Place thawed Phyllo shells on a cookie sheet that is large enough for the 30 shells.
13. Fill each cup full with the Asparagus mixture.
14. Bake in 350 degree oven for 10-15 minutes. Just long enough to warm all ingredients through.

Set out on pretty plate and watch them disappear!