Asparagus, Tomato And Goat Cheese Tarts - cooking recipe

Ingredients

6 oz asparagus, trimmed and thinly sliced
4 oz cherry tomatoes
1 tsp finely grated lemon peel
1 tbsp olive oil
1/4 cup fresh basil leaves, finely shredded
20 None mini tart or phyllo shells
3 oz marinated goat cheese, drained

Preparation

Boil, steam or microwave the asparagus until tender, then drain. Rinse under cold water and drain again.
Halve the tomatoes and cut into thin wedges.
Combine asparagus and tomatoes in a medium bowl with the lemon peel, oil and half the basil.
Divide half the asparagus mixture among the tart shells. Top with cheese, then the remaining asparagus mixture. Sprinkle with the remaining basil.