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Name: Asparagus Strudel
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: sprigs Parsley; Lemon slices; 8 sheets Phyllo pastry; 1/4 c parsley Finely chopped; Black Pepper freshly ground; 1/2 c Vegan yogurt; 1/4 lb Butter or vegan margarine; Salt; 2 tb Butter or vegan margarine; 1 1/2 lb asparagus Trimmed, washed; 2 lg Onions finely chopped; Asparagus tips only; 1 1/3 c fresh breadcrumbs Fine; 2 tb mint Chopped

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INGREDIENTS

sprigs Parsley
Lemon slices
VEGAN YOGURT & HERB DRESSING
8 sheets Phyllo pastry
1/4 c parsley ; Finely chopped
Black Pepper ; freshly ground
TO GARNISH
1/2 c Vegan yogurt
1/4 lb Butter ; or vegan margarine
Salt
2 tb Butter ; or vegan margarine
1 1/2 lb asparagus ; Trimmed, washed
2 lg Onions ; finely chopped
Asparagus ; tips only
1 1/3 c fresh breadcrumbs ; Fine
2 tb mint ; Chopped

Servings

INSTRUCTIONS

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

NOTES

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Asparagus Strudel

sprigs Parsley
 Lemon slices
 VEGAN YOGURT & HERB DRESSING
8 sheets Phyllo pastry
1/4 c parsley Finely chopped
 Black Pepper freshly ground
 TO GARNISH
1/2 c Vegan yogurt
1/4 lb Butter or vegan margarine
 Salt
2 tb Butter or vegan margarine
1 1/2 lb asparagus Trimmed, washed
2 lg Onions finely chopped
 Asparagus tips only
1 1/3 c fresh breadcrumbs Fine
2 tb mint Chopped

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

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Nutrition

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Serving Size: 1 Serving (230g)
Recipe Makes: 6

Calories: 417
Calories from Fat: 320 (77%)

Amt Per Serving		% DV

	Total Fat 35.6g	47 %
	Saturated Fat 22.1g	110 %
	Monounsaturated Fat 9.2g
	Polyunsanturated Fat 1.7g
Cholesterol 91mg		28 %
Sodium 373.7mg		13 %
Potassium 376.5mg		10 %
Total Carbohydrate 21.9g		6 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 17.7g
Protein 5.7g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 417

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