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Asparagus Strudel Recipe
Asparagus Strudel Recipe photo by Taste of Home

Asparagus Strudel Recipe

Publisher Photo
Celebrate the arrival of spring by serving this delightful strudel for Easter brunch. Watch the savory slices disappear from the table!
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES: 16 servings

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)

Nutritional 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.

Directions

  1. 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.
  2. In a large bowl, combine the asparagus, leeks, cheese, eggs, lemon juice, parsley, mint, dill, almonds and cayenne.
  3. 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.
  4. 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.
Originally published as Asparagus Strudel in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p154

Nutritional 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.

Reviews for Asparagus Strudel

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Apr. 15, 2012

This is an excellent recipe! I added a little finely diced ham to the filling mixture.

Note: This should be baked at 375º for 20 minutes - until golden brown. It will ensure even cooking instead of a dark brown bottom.

MY REVIEW
Reviewed Apr. 17, 2009

It sounds delich! Will be making it this weekend.

MY REVIEW
Reviewed Apr. 16, 2009

Made this for Easter and it was fabulous!! No leftovers and everyone raved about it. Thanks for a great recipe!!

MY REVIEW
Reviewed Apr. 9, 2009
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