Sparris- och Feta-tartlett med Filodegskorpa

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1. 1
   Heat oven to 350° F. Lightly spray 6 cups in a muffin tin with olive oil spray.
2. 2
   Snap off and discard the woody end of the asparagus.
3. 3
   Cut 1 1/2-inch long pieces from the tip end.  Cut the remaining parts of the stalks into 1-inch pieces.
4. 4
   Spray nonstick pan with olive oil spray over medium high heat. Add asparagus and garlic and sauté, stirring, for 2 minutes.
5. 5
   Stir in the lemon juice and 1 tablespoon water. Reduce heat to low, cover and cook for 1 minute more.
6. 6
   Remove asparagus pieces to a plate using a slotted spoon and reserve the pan juices and garlic.
7. 7
   Place a phyllo sheet on a clean work surface, lightly spray with oil and top with another phyllo sheet. Repeat with two more sheets and oil.
8. 8
   Cut the phyllo into 4-inch squares.  Fit one square each in the prepared muffin cups. .
9. 9
   Evenly distribute the 1-inch asparagus pieces and feta among the muffin cups.
10. 10
    Whisk half and half, egg, dill, and reserved pan juices together.  Evenly divide among the phyllo cups (about 3 1/2 tablespoons in each).
11. 11
    Place two asparagus tips on each cup and bake for for 30 minutes until custard is set and phyllo is golden.