Title: Asparagus Strudel
Categories: Cookies
Yield: 6 servings
2 lg Onions; finely chopped
1/4 lb Butter or vegan margarine
Plus:
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
-----to garnish-----
Parsley sprigs
Lemon slices
Asparagus tips
-----vegan yogurt & herb
-dressing-----
1/2 c Vegan yogurt
Salt
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.
Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
0-394-57123-1 Typed for you by Karen Mintzias
