Asparagus Tarts Recipe – FBD

This Asparagus Tarts Recipe is a perfect brunch dish for spring, and asparagus fans will love this idea. And these amazing crustless asparagus tarts with three kinds of cheese are extra low in carbs and have quite a bit of protein!

PIN the Asparagus Tarts Recipe to try some later!

This Asparagus Tarts Recipe is my Friday Favorites pick for this week, and this tart is a cheesy brunch dish that will be a treat for everyone who loves asparagus. I know not everyone is a fan, but every year I wait for fresh asparagus to show up in the stores! And when the asparagus starts to go on sale, I feel like it’s really spring, and I start thinking up ways to use it.

That’s why there are so many good low-carb asparagus recipes on the blog, and these Asparagus Tarts were also totally a winner. When I first tested this recipe with Kara, we gobbled them up. But through the years I became obsessed with the idea of getting better photos that would show off the asparagus a bit more in the tarts.

And when we decided to update the photos recently, we used a trick of arranging longer pieces of asparagus in two layers and did manage to get the asparagus to show up peeking through the eggs in most of the tarts! Other than that, we didn’t change the recipe much except for leaving out green onions and adding slightly more Parmesan cheese.

Kara and I always split up the leftovers when we work on a recipe together, and I’ve been loving these reheated for a quick breakfast. I hope you’ll try making Aspargus Tarts if you’re a fan of asparagus!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• soft goat cheese (or other cheese, see notes)


• fresh asparagus


• half-and-half


• Parmesan cheese


• eggs


• Spike Seasoning (affiliate link), or other all-purpose seasoning blend


• fresh-ground black pepper (and salt, but we didn’t use much salt)


• grated Mozzarella cheese

How low in carbs is the Asparagus Tarts Recipe?

The tasty crustless tarts with asparagus have only 2 net carbs and 16 grams of protein!

Where did I get my Tart Pan?

For this Asparagus Tarts Recipe I used my favorite Mini Tart Pan (affiliate link) that I bought years ago when my sister Laurel gave me a gift card. Thanks Laurel!

Can you make the Asparagus Tarts without a tart pan?

If you don’t want to buy a tart pan you can still make this recipe with large muffin cups, which will make slightly deeper tarts. I recommend these silicone muffin cups, Jumbo size (affiliate link) that I use often for egg muffins or muffins!

What cheese will work in the Asparagus Tarts Recipe if you don’t want goat cheese?

I realize some people aren’t fond of the pungent flavor of goat cheese, so if you don’t want to use that with the asparagus just use another creamy melting cheese like Feta, Cotija, Queso Fresco, or even Mozzarella or Monterey Jack for this recipe.

Want more ideas for crustless tarts?

If you search “Tart Pan” on the blog or click the following link, you can see all the fun breakfast tart recipes I’ve made with my tart pan!

How to make this Asparagus Tarts Recipe:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Preheat oven to 375F/190C, and spray the Mini Tart Pan (affiliate link) with oil or non-stick spray.


2. Take goat cheese out of the fridge and let it start to soften in a bowl or large measuring cup.


3. Cut asparagus in diagonal pieces, about 3 1/2 inches long. You need about six pieces per tart and I used three end pieces and three asparagus tip pieces for each tart.


4. Heat olive oil in a hot pan and cook the asparagus ends about one minute. Then add tips and cook one minute more, or until asparagus is starting to get a slight char.


5. Lay three asparagus end pieces in the wells in the tart pan. Then lay three asparagus tips crosswise on top of the end pieces.


6. Mix the half-and-half and then the Parmesan into the goat cheese with a fork.


7. Beat the eggs until well combined, then add Spike Seasoning (affiliate link), black pepper, (and a little salt if desired). Stir eggs into the goat cheese mixture, adding a little at a time and stirring.


8. Fill the tart wells with the egg mixture and top each with a pinch of grated Mozzarella.


9. Bake about 25 minutes, or until the tarts are set and starting to brown on top.