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Asparagus-Prosciutto Tart

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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.”
READY IN:
1hr 24mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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