Asparagus Strudel

• 1 lb. thin asparagus
• 1 onion, chopped
• 2 Tbsp. butter
• 2 Tbsp. chopped fresh or 2 tsp. dried dill
• 1 c. shredded Swiss cheese
• 1 c. dry bread crumbs
• 1 Tbsp. lemon juice
• 1 tsp. country style Dijon mustard
• 1/2 tsp. each: salt and pepper
• 2 eggs, divided and lightly beaten
• 1/2 pkg. puff pastry sheets, thawed
• 1/4 c. dill sprigs (for top)

1. Preheat oven to 350u0b0.
2. In large skillet, saute asparagus and onion in butter 2 to 3 minutes.
3. Cool 10 minutes.
4. Stir in next 7 ingredients and 1 beaten egg.
5. On floured surface, roll out pastry to a 10 1/2 x 11 1/2-inch rectangle.
6. Place asparagus mixture lengthwise along center of pastry.
7. Brush 1/3 of beaten egg along empty edges.
8. Overlap sides to cover filling.
9. Seal.
10. Place seam side down on baking sheet.
11. Brush with remaining egg.
12. Cover with dill sprigs.
13. Bake 45 to 50 minutes until golden.
14. Cool 5 minutes.

thin asparagus, onion, butter, dill, swiss cheese, bread crumbs, lemon juice, country style, salt, eggs, pastry sheets, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=972836 (may not work)