Asparagus Strudel
- 1 lbs thin asparagus (blanched and chopped)
- 1 large onion, cut into long strands and carmelized
- 3/4 cup toasted breadcrumbs (toast on stovetop w/ butter)
- 1 box filo pastry sheets
- melted butter & a pastry brush
- salt/pepper
- 1. Mix 1/2 of the breadcrumbs w/ the asparagus cuts and onions.
- 2. Lay your first sheet of filo down on a lightly greased baking sheet. brush with butter. repeat with 7 more sheets.
- 3. Put the onion/asparagus mixture (1 inch from all sides) in the middle of the pastry and spread to within one inch of the edge.
- 4. Fold 1/2 inch up on all sides of the pastry. Fold the Horizontal edges in and roll into a tube. MOld into a horseshoe shape- gently. Brush with a bit more butter and sprinkle w/ remaining breadcrumbs. Bake in a pre-heated 350 oven for 20-30 minutes (until lightly golden on the outside). Serve with a side of sauce made from 1 cup yogurt (low-fat works fine) and tbs of lemon juice. Add a sprinkle of mint or dill for added bright flavors.
thin, onion, breadcrumbs, pastry sheets, butter, salt
Taken from www.epicurious.com/recipes/member/views/asparagus-strudel-1202861 (may not work)