Asparagus Strudel

Name: Asparagus Strudel
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 16
Cuisine: Global
Ingredients: 79 milliliters sliced almonds, toasted; 340 grams fresh asparagus, trimmed and cut into 1-inch pieces; 296 milliliters butter, divided; 1 Dash cayenne pepper; 3 eggs, lightly beaten; 1 Tbsp minced fresh dill; 1 Tbsp minced fresh mint; 2 Tbsps minced fresh parsley; 2 mediums leeks (white serving only), thinly sliced; 2 Tbsps lemon juice; 32 sheets phyllo dough, (14 inches x 9 inches); 227 grams cups shredded Gruyere or Swiss cheese; 473 milliliters water

The recipe Asparagus Strudel can be made in approximately 1 hour and 5 minutes. This lacto ovo vegetarian recipe serves 16. One serving contains 331 calories, 9g of protein, and 23g of fat. This recipe from Taste of Home requires almonds, parsley, lemon juice, and mint. If you like this recipe, take a look at these similar recipes: Apple Strudel (apfel Strudel), Apple Strudel (apfel Strudel), and Apple Strudel.

Instructions

In a large skillet, bring water to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add asparagus; cover and boil for 3 minutes.

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Asparagus

Drain and immediately place asparagus in ice water.

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Asparagus

Water

Drain and pat dry. In the same skillet, saute leeks in 1/4 cup butter for 5 minutes or until tender.

Ingredients you will need

Butter

Leek

Equipment you will use

Frying Pan

In a large bowl, combine the asparagus, leeks, cheese, eggs, lemon juice, parsley, mint, dill, almonds and cayenne.

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Lemon Juice

Asparagus

Almonds

Ground Cayenne Pepper

Parsley

Cheese

Leek

Dill

Egg

Mint

Equipment you will use

Bowl

Melt remaining butter.

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Butter

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).

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Filo Pastry

Dough

Wrap

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Plastic Wrap

Brush with butter. Repeat layers seven times. Spoon a fourth of the vegetable mixture along the short end of dough to within 1 in. of edges. Fold long sides 1 in. over filling.

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Vegetable

Butter

Dough

Roll up jelly-roll style, starting with a short side.

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Jelly

Roll

Place seam side down on a greased baking sheet.

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Baking Sheet

Repeat, making three more strudels.

Brush tops with remaining butter.

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Butter

Bake at 350° for 40-45 minutes or until golden brown. Cool for 10 minutes before slicing.

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Oven

Equipment

Ingredients

Servings:

79milliliters

sliced almonds, toasted 340grams

fresh asparagus, trimmed and cut into 1-inch pieces 296milliliters

butter, divided 1Dash

cayenne pepper 3

eggs, lightly beaten 1Tbsp

minced fresh dill 1Tbsp

minced fresh mint 2Tbsps

minced fresh parsley 2mediums

leeks (white serving only), thinly sliced 2Tbsps

lemon juice 32sheets

phyllo dough, (14 inches x 9 inches)227grams

cups shredded Gruyere or Swiss cheese 473milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Strudel. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.