Asparagus-Prosciutto Tart

Another wonderful luncheon or light dinner recipe from Redbook. Their instructions suggest preparing the asparagus one day; the filling the next day; and the phyllo the next day to simplify prep time.

• Ready In: 1 hr 24 mins
• Serves: 6

Ingredients

• 1  lb asparagus
• 1⁄4 lb prosciutto
• 1  cup  minced scallion
• 2  teaspoons  oil
• 8  lightly beaten eggs
• 4  ounces  grated parmesan cheese
• 1⁄2 cup half-and-half
• 1⁄4 teaspoon ground black pepper
• 4  phyllo pastry sheets
•  butter, melted

Directions

1. Cut asparagus into 1 inch pieces and cook in boiling water 2 minutes; drain.
2. Cut prosciutto into thin strips and cool in a nonstick skillet until crispy.
3. ,5 minutes; remove from skillet.
4. Cook scallions in oil in same skillet until softened, 2 minutes.
5. Combine asparagus, prosciutto, scallions, eggs, cheese, half-and-half and black pepper in a large bowl; cover and refrigerate.
6. Brush phyllo sheets with melted butter and overlap in a 10 inch pie plate; pour in egg mixture.
7. Bunch edges of phyllo around rim of pie and bake at 350 degrees until set, 40 to 45 minutes.