Wednesday, January 4, 2017
ASPARAGUS PHYLLO TART
6 sheets of phyllo dough
Cooking Spray or 2 tbsp. olive oil
1 lb. asparagus
1 tbsp. olive oil
1 tsp. kosher salt, divided
1/4 tsp. fresh ground black pepper, divided
1/2 oz grated parmesan cheese
1] Preheat oven to 425°.
2] In a bowl, toss together asparagus olive oil, 1/2 tsp. kosher salt and 1/8 tsp. pepper. Lay asparagus in a single layer on a baking sheet.
3] Bake for 8 to 10 minutes or until just fork tender.
4] Turn oven down to 350°.
5] Line another baking sheet with parchment paper. Lay out phyllo dough and place a damp paper towel on top of it.
6] Place one phyllo sheet on the parchment and lightly spray with cooking spray. Place another sheet on top and spray again with cooking spray. Repeat with remaining four sheets of phyllo.
7] Fold up 1/2 inch of phyllo on all sides to make a crust. Sprinkle 1/2 tsp. kosher salt and 1/8 tsp. pepper on the dough.
8] Bake for approximately 15 minutes or until lightly browned.
9] Line asparagus on top of phyllo in a single layer. Sprinkle with Parmesan cheese.
10] Bake for 5 to 10 minutes. Cheese should be slightly melted.
Nutritional value per serving:
Calories 112 Fat 3 grams Carbs 12 grams Fiber 3 grams Protein 4 grams