Asparagus Phyllo Bake - cooking recipe

Ingredients

2 lbs asparagus, fresh, trimmed and cut into 1 inch pieces
5 eggs, lightly beaten
15 ounces ricotta cheese
1 cup swiss cheese, shredded
2 tablespoons parmesan cheese, grated
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon lemon peel, grated
1/2 teaspoon pepper
1/2 cup slivered almonds, toasted
3/4 cup butter, melted
16 sheets phyllo dough, 14-inchx9-inch

Preparation

In large saucepan bring 8 cups of water to 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 large bowl mix eggs cheeses and seasonings.
Stir in almonds and asparagus.
Preheat oven to 375.
Brush a 13x9 inch 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 plastic wrap and a damp towel to preven it from drying out.
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.