Roasted Asparagus and Goat Cheese Tarts

Preheat oven to 400 degrees. Brush the sheets of phyllo pastry with olive oil and fold each into a rectangle. Place on a baking sheet. Crumble the goat cheese on top, leaving a border of pastry. Add the asparagus. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes, until the pastry is golden-crisp and the asparagus just tender. Cut each rectangle in half for a side dish or cut into small strips for appetizers. *Ricotta works well as a substitute for goat’s milk cheese.