Light Asparagus Strudel

• 1 pound fresh asparagus spears
• Butter-flavored vegetable cooking spray
• 2 tablespoons minced shallots
• 3 tablespoons all-purpose flour
• 1 cup evaporated skimmed milk
• 1 teaspoon lemon juice
• 1/2 teaspoon dried whole dillweed
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon hot sauce
• 8 sheets commercial frozen phyllo pastry, thawed

1. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut stalks in half; arrange in a vegetable steamer over boiling water. Cover and steam 5 minutes. Place asparagus in ice water; set aside.
2. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add shallots; saute until tender. Set aside.
3. Combine flour and milk in a saucepan; stir until smooth. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat; stir in shallots, lemon juice, and next 5 ingredients.
4. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Coat with cooking spray. Layer second sheet of phyllo on first sheet; coat with cooking spray. Cut stack in half lengthwise, making 2 rectangles. Drain asparagus. Place one-eighth of asparagus at short end of each rectangle; spoon one-eighth of sauce mixture over asparagus on each rectangle. Fold ends of rectangles over asparagus; roll up jellyroll fashion. Repeat with remaining phyllo, asparagus, and sauce mixture. Coat phyllo packets with cooking spray; place on a baking sheet coated with cooking spray. Bake at 350u0b0 for 30 minutes.

butter, shallots, allpurpose, milk, lemon juice, salt, ground white pepper, ground nutmeg, hot sauce, phyllo pastry

Taken from www.myrecipes.com/recipe/light-asparagus-strudel (may not work)