Asparagus Fontina Tart

1. Preheat oven to 400°F. Place parchment paper on a baking sheet and set aside. Fill a 9" x 13" baking dish with ice and keep in the freezer until ready to use.

Prepare Asparagus

1. In a large skillet add about an inch of water to a boil. Add asparagus and cook until bright green and tender (2-5 minutes). Drain the hot water and carefully put the asparagus in the ice water to cool. Transfer asparagus to a bed of paper towels or a clean kitchen towel to dry. Pat gently to remove the moisture.

Prepare Butter and Shallot Mix

1. In a small saucepan over medium heat melt butter and stir until bubbles begin to form and the color is pale amber. Add the shallots and continue to stir for another minute, but be careful not to burn the butter. Remove from heat.

Bake Phyllo

1. Roll out the phyllo sheets and quickly brush each sheet with butter and lay on top of each other. Bake for about 10 minutes or until light brown. Remove from oven.

Butter Asparagus

1. Return asparagus to the dry skillet and pour the remaining butter and shallot mix over the asparagus coating each piece.

Add Cheese

1. Sprinkle Fontina cheese on top of the baked phyllo sheets and then place the asparagus side by side over the cheese.

Bake

1. Season with salt and pepper and bake for about 10 minutes or until the cheese is melted.