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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I love this Asparagus Strudel! It;s one of my favorites! Ingredients:
2 lg onions -- finely chopped |
1/4 pound butter or vegan margarine |
1/4 cup finely chopped parsley |
2 tablespoons butter or vegan margarine |
1 1/3 cups fine fresh breadcrumbs |
8 phyllo pastry sheets |
1 1/2 pounds trimmed asparagus; washed - chopped and cooked until tender |
Directions:
1. Preheat the oven to 400 F.
2. Saute the onions in 2 tablespoons of the butter or vegan margarine for 10 minutes, until soft but not browned.
3. In another pan, heat 4 tablespoons of the butter or vegan margarine
4. and saute the crumbs until crisp. Melt the remaining butter or vegan
5. margarine in a small saucepan.
6. Spread one phyllo pastry sheet out on a large board and brush with
7. butter or margarine. Put another pastry sheet on top and brush with
8. more butter or margarine. Repeat until all sheets have been used.
9. Spread the onions evenly on top of the pastry, keeping the edges
10. clear.
11. Put the asparagus over the top of the onions and sprinkle with
12. three-quarters of the crumbs and the parsley.
13. Fold over 2 inches all around the pastry, then fold the long edges
14. over to make a roll. Place the roll, seam side down, on a baking
15. sheet and bend it around into a horseshoe shape.
16. Brush with remaining melted butter or margarine and sprinkle with
17. the remaining crumbs. Bake for 40 minutes, until golden and crisp.
18. Garnish with parsley sprigs, lemon slices and asparagus tips.
19. Combine Yogurt and Herb Dressing ingredients, and
20. serve with Strudel.
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