Asparagus-Prosciutto Tart

• 1 lb asparagus
• 14 lb prosciutto
• 1 cup minced scallion
• 2 teaspoons oil
• 8 lightly beaten eggs
• 4 ounces grated parmesan cheese
• 12 cup half-and-half
• 14 teaspoon ground black pepper
• 4 phyllo pastry sheets
• butter, melted

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.

asparagus, scallion, oil, eggs, parmesan cheese, ground black pepper, pastry, butter

Taken from www.food.com/recipe/asparagus-prosciutto-tart-26933 (may not work)