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. Yield: 4 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.11 Kcal (264 kJ) | ||
| Calories from fat | 28.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 5% | |
|---|---|---|---|
| Cholesterol | 6.78mg | 2% | |
| Sodium | 78.81mg | 3% | |
| Potassium | 51.81mg | 1% | |
| Total Carbs | 7.26g | 2% | |
| Sugars | 0.45g | 2% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 1.6g | 3% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 21.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 82.86 Kcal (347 kJ) | ||
| Calories from fat | 37.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.12g | 5% | |
|---|---|---|---|
| Cholesterol | 8.9mg | 2% | |
| Sodium | 103.48mg | 3% | |
| Potassium | 68.02mg | 1% | |
| Total Carbs | 9.53g | 2% | |
| Sugars | 0.59g | 2% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 2.11g | 3% | |
| Vitamin C | 1.6mg | 2% | |
| Iron | 1mg | 4% | |
| Calcium | 27.9mg | 2% | |
* 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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