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Phyllo-dough lasagna with asparagus

  • 300 g Asparagus tips
  • 300 g sliced cheese
  • salt and pepper to taste
  • 200 g Phyllo-dough
  • extra virgin olive oil
  • butter to taste
Pasta and Risotto
  1. Thaw the phyllo-dough
  2. Cook the asparagus in a non-stick pan with 3 tablespoons of EVO, add salt and pepper to taste.
  3. Lasagna: layer the phyllo-dough the asparagus and cheese. Top off with a double layer of phyllo-dough and brush with butter.
  4. Put in a preheated oven at 200°C and bake until golden.
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