Light Asparagus Strudel
Light Asparagus Strudel requires approximately 45 minutes from start to finish. This recipe makes 8 servings with 124 calories, 5g of protein, and 4g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up asparagus spears, hot sauce, evaporated skimmed milk, and
Instructions
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cut stalks in half; arrange in a vegetable steamer over boiling water. Cover and steam 5 minutes.
Place asparagus in ice water; set aside.
Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot.
Add shallots; saute until tender. Set aside.
Combine flour and milk in a saucepan; stir until smooth. Cook over medium heat, stirring constantly, until mixture is thickened.
Remove from heat; stir in shallots, lemon juice, and next 5 ingredients.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Coat with cooking spray.
Layer second sheet of phyllo on first sheet; coat with cooking spray.
Cut stack in half lengthwise, making 2 rectangles.
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, asparagus, and sauce mixture. Coat phyllo packets with cooking spray; place on a baking sheet coated with cooking spray.
Bake at 350 for 30 minutes.