Asparagus and Manchego Tartlets
Ingredients
- 1 tbsp. GOYA® Extra Virgin Olive Oil
- 2 pkg. shitake mushrooms, sliced
- 12 oz. asparagus, tips reserved and stalks diagonally sliced thin
- 3 shallots, chopped
- 3 tbsp. GOYA® Sofrito
- 1 packet GOYA® Empanada Dough-Puff Pastry for Baking, thawed
- ¾ cup GOYA® Queso Blanco cheese, crumbled
- 1½ cups Manchego Cheese, shredded
- 1½ oz. Serrano Ham (optional), cut into short slivers
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