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Roasted Asparagus & Red Pepper Tartlets with Tarragon Brie Sauce

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  • Yields: 4
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

Directions:

  1. Preheat oven 400° F. Bake pastry shells according to package directions; set aside.
  2. Toss asparagus and red pepper with olive oil in medium bowl. Place on baking sheet with sides.
  3. Bake for 15 minutes. Let cool. Combine evaporated milk, flour, tarragon, mustard, salt, and white pepper in medium saucepan over medium-high heat. Cook, stirring constantly, until sauce begins to thicken. Add Brie and continue to stir until melted. Add lemon juice and roasted vegetables; cook for one more minute, stirring occasionally.
  4. Spoon 1/3 cup mixture into individual shells. Top with pastry rounds. Serve immediately.
  5. Servings: 6
    Source:
    Submitted by: Recipe Group Member
    Date:

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