Asparagus Pepperoni Triangles

Directions

• In a large bowl, combine the first eight ingredients; set aside. In a small saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
• In a small nonstick skillet over medium heat, cook onion and garlic in 2 teaspoons butter for 2 minutes or just until tender; add to ricotta mixture. Stir in asparagus. Melt remaining butter; set aside.
• Place one sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with plastic wrap to prevent it from drying out.) Spray sheet with butter-flavored spray; cut into three 14x3-in. strips. Place a scant tablespoon of asparagus mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip.
• Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining phyllo and filling.
• Place triangles on baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until golden brown. Serve warm.