Asparagusstrudel Recipes

ASPARAGUS STRUDEL

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same skillet, saute leeks in 1/4 cup butter for 5 minutes or until tender. , In a large bowl, combine the asparagus, leeks, cheese, eggs, lemon juice, parsley, mint, dill, almonds and cayenne., Melt remaining 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). 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. Roll up jelly-roll style, starting with a short side. Place seam side down on a greased baking sheet. , Repeat, making three more strudels. Brush tops with remaining butter. Bake at 350° for 40-45 minutes or until golden brown. Cool for 10 minutes before slicing.,

ASPARAGUS & RICOTTA STRUDEL (VEGETARIAN OR NOT YOUR CHOICE.)

Steps:

• Pre-heat oven to 375.
• Combine ricotta cheese, parmesan, dill, ham (if using), roasted pepper, green onion, egg white, salt, and pepper in a large bowl; set aside.
• Snap asparagus. Cut into 1/2 inch pieces. Cook, covered, in a small amount of water for about 5 minutes or just till crisp tender (don't overcook). Drain. Cool under cold water. Stir into ricotta mixture.
• Place one sheet of phyllo on a dry towel (keep remaining phyllo covered with a damp towel). Spray with Pam. Place another sheet of phyllo atop. Spray with Pam. Sprinkle with 1/4 of the bread crumbs. Repeat with remaining sheets and remaining bread crumbs. Spray last layer with Pam. Spoon cheese mixture lenghwise onto half of the top layer of phyllo, leaving about a 1 1/2 inch border on all sides. Fold in the shor sides over the filling. Starting from the longest side, roll up layers jelly roo style.
• Spray a large baking sheet with Pam. Place strudel, seam side down, on baking sheet. Spray with Pam. Using a sharp knife, score into 12 slices, cutting through top layer only. Bake in a 375 oven for 30 minutes or till light brown. Let stand for 10 minutes before serving. To serve, cut into slices.

ASPARAGUS STRUDEL

Steps:

• 1. Mix 1/2 of the breadcrumbs w/ the asparagus cuts and onions. 2. Lay your first sheet of filo down on a lightly greased baking sheet. brush with butter. repeat with 7 more sheets. 3. Put the onion/asparagus mixture (1 inch from all sides) in the middle of the pastry and spread to within one inch of the edge. 4. Fold 1/2 inch up on all sides of the pastry. Fold the Horizontal edges in and roll into a tube. MOld into a horseshoe shape- gently. Brush with a bit more butter and sprinkle w/ remaining breadcrumbs. Bake in a pre-heated 350 oven for 20-30 minutes (until lightly golden on the outside). Serve with a side of sauce made from 1 cup yogurt (low-fat works fine) and tbs of lemon juice. Add a sprinkle of mint or dill for added bright flavors.

ASPARAGUS STRUDEL

Steps:

• Preheat oven to 400ºF
• Heat olive oil in skillet on medium-high heat.
• Add garlic and leeks and sauté until crisp-tender, about 2 minutes.
• Stir in mint and orange rind, season with salt and pepper and cool.
• Combine leek mixture with goat cheese.
• Lay pastry on a floured surface and roll out to a 10 x 14-inch rectangle.
• Place on a parchment-lined baking sheet. Divide cheese mixture in half.
• Pile half of mixture along upper third of pastry lengthwise, leaving a 1-inch wide border on short sides and top.
• Lay asparagus spears evenly over top of filling.
• Cover with remaining cheese mixture.
• Brush all inside edges of pastry with beaten egg.
• Fold pastry over filling and tuck ends under.
• Slash top of strudel on the diagonal every 2-inches.
• Brush with egg.
• Bake for 20 to 25 minutes or until golden brown.