Asparagus Tarts Recipe

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. (They will sink down a bit when you take them out of the oven.)
10. Serve Asparagus Tarts hot for breakfast or brunch, with a dollop of sour cream on top if desired!

Make it for a Special Low-Carb Meal:

These Asparagus Tarts would be amazing as part of a low-carb brunch or breakfast with any of these side dishes:

• Avocado Egg Salad (with Cottage Cheese)
• Savory Almond Flour Zucchini Muffins with Feta
• Strawberry Spinach Salad
• Savory Almond Flour Bread
• Marinated Mozzarella with Herbs

Weekend Food Prep:

This Crustless Asparagus Tarts Recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

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Yield: 6 breakfast tarts

Asparagus Tarts Recipe

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

This Asparagus Tarts Recipe is a perfect brunch dish for spring. We loved the combination of asparagus and goat cheese in the breakfast tarts, but just use another type of white cheese that melts well if you're not a goat cheese fan.

Ingredients

• 4 oz. soft goat cheese (see notes )
• 1/2 lb. fresh asparagus spears (or more, see notes)
• 2 tsp. olive oil
• 1/4 cup half-and-half (see notes)
• 4 T coarsely grated Parmesan cheese
• 8 eggs, beaten well
• 1 tsp. Spike Seasoning (see notes)
• salt and fresh-ground black pepper to taste (see notes)
• 6 T grated Mozzarella cheese

Instructions

1. Preheat oven to 375F/190C. Spray Mini Tart Pan (affiliate link) or muffin cups with oil or non-stick spray.
2. Remove goat cheese from the fridge, cut off about 4 oz. of cheese, and place it in a bowl or large measuring cup on the counter to soften while you prepare the asparagus.
3. Break the end off one piece of asparagus to see where the stem starts to get woody and cut off that much stem on each stalk and discard the woody ends. Cut asparagus pieces on the diagonal, making one stem end and one asparagus tip end about 3 1/2 inches long, or the distance across your tart wells or muffin cups.
4. Heat the oil in a large frying pan over medium-high heat, add the asparagus stems (but not the tips) and cook about 1 minute. Add the tips and cook 1 minute more, or just until some pieces are getting a little charred.
5. Divide the asparagus stems and tips into two piles. Then lay 3 stem pieces in the bottom of each tart well. Lay 3 tip pieces going crosswise on top of the stem pieces.
6. Use a fork to stir the half-and-half, milk, or cream into the softened goat cheese; then stir in the grated Parmesan. Beat eggs until the yolks and whites are completely combined; then stir the eggs into the goat cheese mixture, adding a little at a time and stirring each time more egg is added. (There can be a few lumps.)
7. Stir the Spike Seasoning (affiliate link), black pepper, and a little salt (if using) into the egg mixture, then divide the egg mixture among the tart pan wells.
8. Sprinkle each tart with a pinch of grated Mozzarella.
9. Bake tarts about 25 minutes, or until the eggs are set and the top is starting to get lightly browned. Serve hot.
10. The tarts can be kept in the fridge and reheated in a microwave or toaster oven, but I don’t recommend freezing.

Notes

I used about 10 oz. asparagus when I was experimenting with laying the crosswise over each other to stick up out of the egg. If you don't care about that 1/2 pound of asparagus will be fine.

This recipes uses this type of soft goat cheese that comes in a log. Remove the goat cheese from the fridge when you first start the recipe.

Use half-and-half, milk, or cream, whichever you prefer.

If you don't have Spike Seasoning (affiliate link), just use any seasoning blend that's good with eggs.

We didn't use much salt.

This recipe was inspired by Crustless Breakfast Tarts with Mushrooms and was tested with help from my niece Kara.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 216Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 269mgSodium 647mgCarbohydrates 4gFiber 1.1gSugar 1gProtein 16g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Asparagus Tarts Recipe is a perfect breakfast for low-carb or Keto diet plans, or for any phase of the original South Beach Diet. (If you’re following the letter of the law, South Beach would recommend milk and low-fat cheese.)

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for Asparagus Tarts was first posted in 2016 and I’ve made it many times since then! It was last updated with more information and much better photos in 2025.

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