Directions:
- In a large saucepan, bring water to a boil; add asparagus. Cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately rinse with cold water; drain and pat dry. In a large bowl, combine the asparagus, cheeses, onion, garlic powder, salt and pepper.
- Brush a 15-in. x 10-in. x 1-in. baking pan with some of the butter. Unroll phyllo sheets; trim short side to fit pan. Cover dough with plastic wrap and a damp cloth while assembling. Place two sheets of phyllo in pan; brush with butter. Repeat eight times. Spread with asparagus mixture. Layer with remaining phyllo sheets, brushing each with butter.
- Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 5 minutes. Cut into 24 pieces; cut each piece in half diagonally.
- Serve warm. Refrigerate leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 597.1 Kcal (2500 kJ) | ||
| Calories from fat | 254.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.29g | 44% | |
|---|---|---|---|
| Cholesterol | 73.49mg | 24% | |
| Sodium | 882.37mg | 37% | |
| Potassium | 484.54mg | 10% | |
| Total Carbs | 60.4g | 20% | |
| Sugars | 3.87g | 15% | |
| Dietary Fiber | 5.95g | 24% | |
| Protein | 26.62g | 53% | |
| Vitamin C | 9.9mg | 16% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 5.9mg | 33% | |
| Calcium | 533.5mg | 53% | |
| Amount Per 100 g | |||
| Calories | 88.54 Kcal (371 kJ) | ||
| Calories from fat | 37.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.19g | 44% | |
|---|---|---|---|
| Cholesterol | 10.9mg | 24% | |
| Sodium | 130.85mg | 37% | |
| Potassium | 71.85mg | 10% | |
| Total Carbs | 8.96g | 20% | |
| Sugars | 0.57g | 15% | |
| Dietary Fiber | 0.88g | 24% | |
| Protein | 3.95g | 53% | |
| Vitamin C | 1.5mg | 16% | |
| Iron | 0.9mg | 33% | |
| Calcium | 79.1mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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