RoseElliot: asparagus strudel

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Asparagus Strudel With Yogurt and Herb Dressing

 

Recipe By :Rose Elliot

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes New

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large onions -- finely chopped

10 tablespoons butter or vegan margarine -- divided use

1 1/3 cups fine fresh breadcrumbs

8 phyllo pastry sheets

1 1/2 pounds trimmed asparagus -- washed, chopped

and cooked until tender

1/4 cup finely chopped parsley

TO GARNISH:

parsley sprigs

lemon slices

asparagus tips

VEGAN YOGURT AND HERB DRESSING:

1/2 cup vegan yogurt

salt

freshly ground black pepper

2 tablespoons chopped fresh mint

 

Preheat the oven to 400F. Saute the onions in 2 tablespoons of the butter or

vegan margarine for 10 minutes, until soft but not browned.

 

In another pan, heat 4 tablespoons of the butter or vegan margarine and saute

the crumbs until crisp. Melt the remaining butter or vegan margarine in a small

saucepan.

 

Spread one phyllo pastry sheet out on a large board and brush with butter or

margarine. Put another pastry sheet on top and brush with more butter or

margarine. Repeat until all sheets have been used.

 

Spread the onions evenly on top of the pastry, keeping the edges clear.

 

Put the asparagus over the top of the onions and sprinkle with three-quarters of

the crumbs and the parsley.

 

Fold over 2 inches all around the pastry, then fold the long edges over to make

a roll.

 

Place the roll, seam side down, on a baking sheet and bend it around into a

horseshoe shape. Brush with remaining melted butter or margarine and sprinkle

with the remaining crumbs. Bake for 40 minutes, until golden and crisp. Garnish

with parsley sprigs, lemon slices and asparagus tips.

 

Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.

 

Source:

" Complete Vegetarian Cuisine "

S(VegRecipes):

" Hanneman (kitpath) on 03-Feb-2002 "

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Per Serving (excluding unknown items): 382 Calories; 23g Fat (53.1% calories

from fat); 8g Protein; 38g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol;

538mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 4 1/2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 222 196 26025 2085 0 0 0 0 0 0 0 1671 0 0 0

 

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