Asparagus Tart

A very rich side dish, so take it easy on the portions.

8 sheets of phyllo pastry, defrosted
1/2 bunch fresh asparagus
2 tbsp unsalted butter, melted
1 cup mozzarella, grated
2 eggs
1/2 cup cream
1/2 tsp paprika
Sea salt to taste

1. Preheat oven to 350.  Blanch asparagus in boiling water.
2. Place asparagus in ice water, drain and dry.
3. Coat a baking sheet with melted butter.  On a work surface, place a sheet of phyllo dough and brush the top with butter.  Repeat the process layering the remaining phyllo dough on top.
4. Put the layered sheets on the buttered baking sheet, folding the edges on the sides
5. Sprinkle the top of the phyllo with 1/2 of the grated mozzarella leaving a 1 inch border.  Beat the eggs with cream and paprika.  Pour on top of the tart.
6. Arrange the asparagus equally across the tart.  Sprinkle salt and brush the borders of the tart with melted butter.  Sprinkle the rest of the mozzarella.
7. Bake for 20-30 minutes uncovered.
8. Allow the tart to sit for 5 minutes before cutting into squares.