Categories: Vegetables- Asparagus

Ingredients

• 2 lbs. fresh asparagus, trimmed and cut into 1-inch pieces
• 5 eggs, lightly beaten
• 1 carton (15 oz.) ricotta cheese
• 1 cup (4 oz.) shredded Swiss cheese
• 2 Tbsp. grated Parmesan cheese
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 1/2 tsp. grated lemon peel
• 1/2 tsp. pepper
• 1/2 cup slivered almonds, toasted
• 3/4 cup butter, melted
• 16 sheets phyllo dough ( 14 inch x 9 inch)

Directions

1. In a large saucepan, bring 8 cups water to a boil. Add asparagus, cook, uncovered, 30 seconds or just until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry.

2. In a large bowl, mix eggs, cheese and seasonings, stir in almonds and asparagus.

3. Preheat oven to 375 degrees. Brush a 13 × 9-inch baking dish with some of the butter. Unroll phyllo dough. layer eight sheets of phyllo in prepared dish, brushing each with butter. keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.

4. Spread ricotta mixture over phyllo layers. Top with remaining phyllo sheets, brushing each with butter. Cur into 12 rectangles. Bake 50 to 55 minutes or until golden brown.

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