Asparagus Strudel Recipe

Ingredients

• 2 cups water
• 3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 2 medium leeks (white portion only), thinly sliced
• 1-1/4 cups butter, divided
• 2 cups (8 ounces) shredded Gruyere or Swiss cheese
• 3 eggs, lightly beaten
• 2 tablespoons lemon juice
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced fresh mint
• 1 tablespoon minced fresh dill
• 1/3 cup sliced almonds, toasted
• Dash cayenne pepper
• 32 sheets phyllo dough, (14 inches x 9 inches)

Directions

• 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. Yield: 4 strudels 8 slices each.

Asparagus Strudel published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p154