2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
5 large eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1 cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon grated lemon zest
1/2 teaspoon pepper
1/2 cup slivered almonds, toasted
3/4 cup butter, melted
16 sheets phyllo dough (14x9 inches)
In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 30 seconds or just until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry. In a large bowl, mix eggs, cheeses and seasonings; stir in almonds and asparagus.
Preheat oven to 375°. Brush a 13x9-in. baking dish with some of the butter. Unroll phyllo dough. Layer eight sheets of phyllo in prepared dish, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent drying.
Spread ricotta mixture over phyllo layers. Top with remaining phyllo sheets, brushing each with butter. Cut into 12 rectangles. Bake 50-55 minutes or until golden brown.
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.