Ingredients
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces5 large eggs, lightly beaten1 carton (15 ounces) ricotta cheese1 cup shredded Swiss cheese2 tablespoons grated Parmesan cheese2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon grated lemon zest1/2 teaspoon pepper1/2 cup slivered almonds, toasted3/4 cup butter, melted16 sheets phyllo dough (14x9 inches)
Preparation
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. In a large bowl, mix eggs, cheeses and seasonings; stir in almonds and asparagus.
Preheat oven to 375°. Brush a 13x9-in. 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 a damp towel to prevent drying.
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.
