Asparagus-Ricotta Phyllo Tart

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1 lb. fat asparagus, cut into 1-inch lengths

1 large egg

1 15-oz. container low-fat ricotta cheese (1 3/4 cups)

2/3 cup chopped green onions

1/3 cup chopped fresh basil

1/4 cup grated Parmesan cheese

1 Tbs. grated lemon zest

2 cloves garlic, minced (2 tsp.)

3/4 tsp. salt

1/4 tsp. ground black pepper


Olive oil cooking spray

1/3 cup fine breadcrumbs, divided

14 (13- x 9-inch) sheets phyllo dough, thawed

1 Tbs. sesame seeds

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