Asparagus Phyllo Bake

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 2 lbs asparagus, fresh, trimmed and cut into 1 inch pieces
• 5 eggs, lightly beaten
• 15 ounces ricotta cheese
• 1 cup swiss cheese, shredded
• 2 tablespoons parmesan cheese, grated
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon lemon peel, grated
• 1/2 teaspoon pepper
• 1/2 cup slivered almonds, toasted
• 3/4 cup butter, melted
• 16 sheets phyllo dough, 14-inchx9-inch

Recipe

• 1 in large saucepan bring 8 cups of water to boil.
• 2 add asparagus, cook uncovered 30 seconds or just until asparagus turns bright green.
• 3 remove asparagus and immediately drop into ice water.
• 4 drain and pat dry.
• 5 in large bowl mix eggs cheeses and seasonings.
• 6 stir in almonds and asparagus.
• 7 preheat oven to 375.
• 8 brush a 13x9 inch baking dish with some of the butter.
• 9 unroll phyllo dough.
• 10 layer eight sheets of phyllo in prepared dish, brushing each with butter.
• 11 keep remaining phyllo covered with plastic wrap and a damp towel to preven it from drying out.
• 12 spread ricotta mixture over phyllo layers.
• 13 top with remaining phyllo sheets, brushing each with butter.
• 14 cut into 12 rectangles.
• 15 bake 50-55 minutes or until golden brown.