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- Step 1
Preheat oven to 180°C. Brush twenty 30ml (1 1/2-tablespoons) capacity non-stick mini muffin pans with oil to lightly grease.
- Step 2
Use an 8cm-diameter round pastry cutter to cut 5 discs from each wrap. Line the prepared pans with the discs.
- Step 3
Combine the asparagus, prosciutto and brie in a medium bowl. Spoon the asparagus mixture evenly among the lined pans.
- Step 4
Use a fork to whisk together the eggs and sour cream in a medium jug. Pour the egg mixture evenly among the muffin pans. Bake in oven for 20 minutes or until just set. Transfer to a serving platter to serve.
Asparagus on sticks
Creamy asparagus pasta
Note: Make this recipe up to 2 hours ahead.