Asparagus and roasted shallots are a delicious filling for herbed phyllo shells.
To make phyllo shells: Preheat oven to 325 degrees F. Combine breadcrumbs, 1 teaspoon dill, 1 teaspoon chives, 1 teaspoon parsley and salt in a small bowl.
Brush 1 sheet of phyllo dough lightly with about 1 teaspoon oil; sprinkle with 1/3 of the seasoned breadcrumbs. Repeat with two more sheets of phyllo. Top with remaining sheet of phyllo and brush lightly with remaining oil. Cut the rectangle into 6 pieces (in half lengthwise and in thirds crosswise). Press each square into a large (10-ounce) custard cup. Set the cups on a baking sheet and bake until golden, 25 to 35 minutes. Let the shells cool in the cups on a rack.
To prepare vegetable filling: Increase the oven temperature to 400 degrees . Coat a baking sheet with cooking spray. Separate shallot slices into rings. Toss the rings in a bowl with 2 teaspoons oil, salt and pepper. Spread them on the prepared baking sheet and bake, stirring frequently, until golden, 20 to 30 minutes. Set aside to cool.
Peel asparagus stalks. Cut into 2-inch lengths. Cook in a large pot of boiling salted water just until tender, 2 to 3 minutes. Drain and refresh briefly under cool water. (The asparagus should be lukewarm.)
Whisk vinegar, 1 teaspoon dill, 1 teaspoon chives, 1 teaspoon parsley and the remaining 1 tablespoon oil together in a bowl; add the asparagus and toss to coat. Season with salt. Spoon the asparagus into the phyllo shells and garnish with the roasted shallots. Serve immediately.
Make Ahead Tip: The phyllo shells (Steps 1 & 2) may be made up to 8 hours ahead and stored in an airtight container.
1 starch, 2 vegetable, 2 fat