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INGREDIENTS FOR 6 SERVINGS:4 cups (1-inch) sliced asparagus (about 1 pound)2 cups (1/2-inch) diced red potato1/2 cup all-purpose flour1-1/2 teaspoons paprika3/4 teaspoon salt1/8 teaspoon ground red pepper1 garlic clove, minced2-1/2 cups fat-free milk1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese 3/4 cup (1/2-inch) diced lean smoked ham1/2 cup sliced green onionsCooking spray4 sheets frozen phyllo dough, thawed1 tablespoon butter or stick margarine, melted
If you prefer, the microwave works great for cooking the asparagus
and potato, giving you a potless head start on this recipe.
1. Preheat oven to 350 degrees.
2. Cook asparagus in boiling water 2 minutes or until crisp-tender.
Remove from pan with a slotted spoon. Place asparagus in a bowl; set
aside. Add potato to pan; cook in boiling water 5 minutes or until
tender. Drain. Add to asparagus.
3. Lightly spoon flour into a dry measuring cup; level with a knife.
Place flour and next 4 ingredients (flour through garlic) in a large
saucepan. Gradually add milk, stirring with a whisk until blended.
Cook over medium heat until thick (about 10 minutes), stirring
constantly. Add cheese, stirring until cheese melts. Remove from
heat; stir in asparagus, potato, ham, and onions. Spoon asparagus
mixture into an 11 x 7-inch baking dish coated with cooking spray.
4. Place 1 phyllo sheet on a large cutting board or work surface
(cover remaining dough to keep from drying), and gently brush 1 side
of phyllo with about 1 teaspoon melted butter. Fold phyllo in half
crosswise, and place over filling. Repeat procedure with remaining
phyllo and butter. Trim excess phyllo from edges of dish, and
discard. Lightly coat phyllo with cooking spray.
5. Bake at 350 degrees for 25 minutes or until golden brown and
bubbly around the edges. Let stand 10 minutes. Yield: 6 servings.
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