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Asparagus strudel
Artist: _
Categories: Asparagus, Brunch, Entrees, Pastry, Side-dishes, Strudel, Vegetables, Vegetarian
Yield: 6
Rating: 0
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Ingredients:
2 largeOnions, finely chopped
1/4 lbsButter or vegan margarine
-plus:
2 tbspButter or vegan margarine
1 1/3 cupFine fresh breadcrumbs
8 Phyllo pastry sheets
1 1/2 lbsTrimmed asparagus, washed
- chopped and cooked
- until tender
1/4 cupFinely chopped parsley
TO GARNISH
Parsley sprigs
Lemon slices
Asparagus tips
VEGAN YOGURT & HERB DRESSING
1/2 cupVegan yogurt
Salt
Freshly ground black pepper
2 tbspChopped mint
Procedures:
1Preheat the oven to 400°F.
2Saute the onions in 2 tablespoons of the butter or vegan margarine for 10 minutes, until soft but not browned.
3In another pan, heat 4 tablespoons of the butter or vegan margarine and saute the crumbs until crisp.
4Melt the remaining butter or vegan margarine in a small saucepan.
5Spread one phyllo pastry sheet out on a large board and brush with butter or margarine.
6Put another pastry sheet on top and brush with more butter or margarine.
7Repeat until all sheets have been used.
8Spread the onions evenly on top of the pastry, keeping the edges clear.
9Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley.
10Fold over 2 inches all around the pastry, then fold the long edges over to make a roll.
11Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape.
12Brush with remaining melted butter or margarine and sprinkle with the remaining crumbs.
13Bake for 40 minutes, until golden and crisp.
14Garnish with parsley sprigs, lemon slices and asparagus tips.
15Combine yogurt and herb dressing ingredients, and serve with strudel.
 
 
 
 

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