Asparagus Strudel

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* Exported from MasterCook *

 

Asparagus Strudel

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Brunch Main dish

Side dish Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

2 lg Onions -- finely chopped

1/4 lb Butter or vegan margarine

-plus:

2 tb Butter or vegan margarine

1 1/3 c Fine fresh breadcrumbs

8 Phyllo pastry sheets

1 1/2 lb Trimmed asparagus -- washed,

- chopped and cooked

- until tender

1/4 c Finely chopped parsley

-----TO GARNISH-----

Parsley sprigs

Lemon slices

Asparagus tips

-----VEGAN YOGURT & HERB DRESSING-----

1/2 c Vegan yogurt

Salt

Freshly ground black pepper

2 tb Chopped mint

 

Preheat the oven to 400 F. 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: The Complete Vegetarian Cuisine - by Rose Elliot

ISBN: 0-394-57123-1

Typed for you by Karen Mintzias

 

 

 

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Per Serving (excluding unknown items): 14 Calories; trace Fat (3.4% calories

from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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