Asparagus Tart with Cilantro-Pecan Pesto

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   For the tart, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

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   2.

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   Melt the butter in a small bowl.

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   3.

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   Roll out the phyllo dough and place a damp towel over the phyllo while you are working with it.

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   This will keep the phyllo from drying out.

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   4.

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   Place 1 sheet of phyllo on the baking sheet and brush with butter.

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    Top with another sheet of phyllo and repeat, brushing each sheet of phyllo with butter, until all of the sheets are used up.

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    5.

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    Bake the phyllo for 12-13 minutes.

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    6.

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    In the meantime, make the pesto.

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    7.

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    In the bowl of a food processor, process the cilantro, garlic, and 2 tablespoons of extra virgin olive oil until a paste-like mixture forms.

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    8.

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    Add the pecans and Parmesan and process until blended, scraping down the sides of the bowl as needed.

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    9.

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    With the processor running, slowly stream the remaining oil through the top of the processor until smooth.

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    10.

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    Take the phyllo out of the oven and spread the pesto evenly over the entire phyllo pastry.

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    11.

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    Sprinkle the Parmesan cheese over the pesto, then trim the bottoms of the asparagus spears to fit the length of the pastry in a crosswise position.

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    12.

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    Arrange the asparagus in a single layer over the cheese.

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    Sprinkle with salt and pepper.

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    13.

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    Bake for 18-20 minutes or until asparagus is tender.

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    14.

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    Cut into squares and serve warm.

* Per serving · 4 servings · Values may vary.