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• Phyllo layers are piled on
• each layer brushed with melted butter
• forming a thick
• crispy
• tart shell. Spread a layer of nutty
• fragrant
• pecan-cilantro pesto over the crust
• add freshly grated Parmesan cheese
• and a neatly lined row of asparagus spears. Cook until bubbly and golden! Perfect for an outdoor summer party appetizer!