Asparagus-Prosciutto Tart |
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Prep Time: 30 Minutes Cook Time: 54 Minutes |
Ready In: 84 Minutes Servings: 6 |
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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. 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.
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