Asparagus strudel
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Asparagus strudel
  Asparagus    Strudel    Vegetarian  
Last updated 6/12/2012 12:51:29 AM. Recipe ID 13091. Report a problem with this recipe.
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      Title: Asparagus strudel
 Categories: Vegetarian
      Yield: 6 Servings
      2 lg Onions; finely chopped
    1/4 lb Butter or vegan margarine
      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

MMMMM-------------------------TO GARNISH------------------------------
           Parsley sprigs
           Lemon slices
           Asparagus tips

MMMMM----------------VEGAN YOGURT & HERB DRESSING---------------------
    1/2 c  Vegan yogurt
           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.

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Recipe ID 13091 (Apr 03, 2005)

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