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Asparagus Strudel

Celebrate the arrival of spring by serving this delightful strudel for Easter brunch. Watch the savory slices disappear from the table!

16 ServingsPrep: 25 min. Bake: 40 min. + cooling

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

2 of 2

Asparagus Strudel (continued)

Directions (continued)

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.

Nutrition Facts: 2 pieces equals 398 calories, 26 g fat (15 g saturated fat), 109 mg cholesterol, 435 mg sodium, 28 g carbohydrate, 2 g fiber, 15 g protein.