1 bunch thin asparagus, cooked, then thinly sliced (reserve tips)
1 tomato, seeded and finely diced
1/2 small red onion, finely diced
1/4 cup sour cream
3 tablespoons cream cheese, softened at room temperature
2 teaspoons lemon juice
2 tablespoons finely chopped chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 packages phyllo cups
To cook the asparagus, cut off the bottom third of the bunch and discard. Keeping the rubber band on the bunch, drop into a pot of boiling salted water for 2-3 minutes. Remove and plunge into a bowl with ice water to stop the cooking. Drain, cut off the tips and set aside and then slice into thin rounds.
In a medium bowl, toss the asparagus, tomato and onion to combine.
Using a spoon, mix the sour cream and cream cheese in a small bowl. until thoroughly combined. Stir in lemon juice, salt, pepper, chives and parsley.
Toss the vegetables with the sour cream mixture to combine.
Spoon the vegetable mixture into each phyllo cup, filling each evenly. Then place an asparagus tip on each.
Top with finely chopped chives and serve.