Asparagus Phyllo Bake
photo by Bonnie G #2
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 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
directions
- In large saucepan bring 8 cups of water to 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.
- In large bowl mix eggs cheeses and seasonings.
- Stir in almonds and asparagus.
- Preheat oven to 375.
- Brush a 13x9 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 preven it from drying out.
- Spread ricotta mixture over phyllo layers.
- Top with remaining phyllo sheets, brushing each with butter.
- Cut into 12 rectangles.
- Bake 50-55 minutes or until golden brown.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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