Asparagus Strudel

Asparagus Strudel

1 lb. asparagus cut in 1 inch pieces

2 medium sized leeks cleaned and thinly sliced

1 T. chopped shallot

2 1/2 sticks butter divided and melted

1/2 lb. gruyere cheese grated

3 oz. sliced almonds toasted

3 eggs

2 T. fresh parsley chopped

4 T. fresh dill chopped

2 T. fresh chives chopped

1 t. salt

1/2 t. paprika

2 T. lemon juice fresh

12 leaves of phyllo pastry

Blanch asparagus in a large pot of boiling salted water for 3 minutes. Drain and pat dry. Place in a bowl.

Saute leeks with the shallots in 4 T. of the butter until transparent. Add to the asparagus. Add the remaining ingredients except for the butter and phyllo. Toss together.

Preheat the oven to 350°F. Butter a cookie sheet with the melted butter.

Lay one sheet of phyllo on a work surface. Brush with the butter. Continue until you have 6 layers of phyllo, buttering each one thoroughly.

Place half of the asparagus mixture along one of the short ends. Tuck ends in and roll up jelly-roll style. Place on the baking sheet. Proceed and make second strudel.

Brush the top of the rolls liberally with butter. Bake for 40 – 45 minutes, until golden. Cool slightly and cut into 2 inch pieces.

Serves 8 as a first course.


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