Asparagus Strudel

Name: Asparagus Strudel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams fresh asparagus spears; 118 milliliters butter, melted and divided; 2 Tbsps butter, melted; 1 teaspoons dried whole dillweed; 2 Tbsps all-purpose flour; 0 teaspoons ground nutmeg; 0 teaspoons ground white pepper; 237 milliliters half-and-half; 0 teaspoons hot sauce; 1 teaspoon lemon juice; 8 sheets commercial frozen phyllo pastry, thawed; 1 teaspoons salt; 2 Tbsps minced shallots

Asparagus Strudel is a vegetarian recipe with 8 servings. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 244 calories, 4g of protein, and 19g of fat. A mixture of hot sauce, half-and-half, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Snap off tough ends of asparagus.

Ingredients you will need

Asparagus

Remove scales from stalks with a knife or vegetable peeler, if desired.

Ingredients you will need

Vegetable

Equipment you will use

Peeler

Knife

Cut stalks in half; arrange in a vegetable steamer over boiling water. Cover and steam 5 minutes.

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Vegetable

Water

Place asparagus in ice water; set aside.

Ingredients you will need

Asparagus

Water

Saute shallots in 2 tablespoons butter in a heavy saucepan over medium heat until tender.

Ingredients you will need

Shallot

Butter

Equipment you will use

Sauce Pan

Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened. Stir in lemon juice and next 5 ingredients.

Ingredients you will need

Lemon Juice

All Purpose Flour

Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).

Brush with 2 teaspoons melted butter.

Ingredients you will need

Butter

Layer second sheet of phyllo on first sheet; brush with 2 teaspoons butter.

Ingredients you will need

Butter

Cut stack in half lengthwise, making 2 rectangles.

Drain asparagus.

Ingredients you will need

Asparagus

Place one-eighth of asparagus at short end of each rectangle; spoon one-eighth of sauce mixture over asparagus on each rectangle. Fold ends of rectangles over asparagus; roll up jellyroll fashion. Repeat with remaining phyllo, butter, asparagus, and sauce mixture.

Ingredients you will need

Asparagus

Butter

Sauce