Danish Chicken and Asparagus
Tartlets (Tarteletter)
Ingredients:
1 cup shredded Daneko Fontina
6 pre-baked puff pastry tartlet shells
2 cups cooked chicken breast, shredded
1½ cups fresh asparagus (cut into 1" pieces, lightly steamed)
½ cup carrots, finely diced and steamed or sautéed until tender
2 tbsp butter
2 tbsp all-purpose flour
1½ cups whole milk
½ cup chicken broth
Salt and white pepper, to taste
Optional garnish: chopped parsley or chives
Directions:
In a saucepan, melt butter over medium heat. Whisk in the flour and cook 1–2 minutes until smooth and golden.
Slowly pour in milk and broth, whisking constantly until thickened and creamy.
Lower heat and stir in shredded Daneko Fontina. Let it melt fully into the sauce. Season with salt and white pepper.
Gently fold in chicken, asparagus, and carrots. Simmer for 2–3 minutes until warmed through.
Spoon the filling into pre-baked tartlet shells. Serve warm.
Sprinkle with fresh chopped parsley or chives for a fresh finish.