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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 16 |
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asaragus is in season now so i thought you might like this one yummmm. Ingredients:
2 -cups water |
3/4- pound fresh asparagus, trimmed and cut into 1-inch pieces |
2- medium leeks (white portion only), thinly sliced |
1-1/4 cups butter, divided |
2 cups (8 ounces) shredded gruyere or swiss cheese |
3 -eggs, lightly beaten |
2- tablespoons lemon juice |
2- tablespoons minced fresh parsley |
1- tablespoon minced fresh mint |
1 -tablespoon minced fresh dill |
1/3 -cup sliced almonds, toasted |
dash cayenne pepper |
32 sheets phyllo dough, (14 inches x 9 inches) |
Directions:
1. In a large skillet, bring water to a boil.
2. Add asparagus; cover and boil for 3 minutes.
3. Drain and immediately place asparagus in ice water.
4. Drain and pat dry. In the same skillet, saute leeks in 1/4 cup butter for 5 minutes or until tender.
5. In a large bowl, combine the asparagus, leeks, cheese, eggs, lemon juice, parsley, mint, dill, almonds and cayenne.
6. Melt remaining butter.
7. Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to avoid drying out).
8. Brush with butter. Repeat layers seven times.
9. Spoon a fourth of the vegetable mixture along the short end of dough to within 1 in. of edges.
10. Fold long sides 1 in. over filling.
11. Roll up jelly-roll style, starting with a short side. Place seam side down on a greased baking sheet.
12. Repeat, making three more strudels.
13. Brush tops with remaining butter. Bake at 350° for 40-45 minutes or until golden brown.
14. Cool for 10 minutes before slicing. Yield: 4 strudels 8 slices each.
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