Asparagus Strudel Recipe

How to make it

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• 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.