INGREDIENTS
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Ingredients
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2 quarts water
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2 pounds fresh asparagus, trimmed and chopped
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2 cups (8 ounces) shredded part-skim mozzarella cheese
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1 cup (8 ounces) ricotta cheese
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1 small onion, chopped
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1/2 teaspoon garlic powder
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1/4 teaspoon salt
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1/8 teaspoon pepper
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9 tablespoons butter, melted
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30 sheets phyllo dough (14 inches x 9 inches)