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Asparagus Strudel

Total Time

Prep: 25 min. Bake: 40 min. + cooling

Makes

4 strudels 8 slices each

Celebrate the arrival of spring by serving this delightful strudel for Easter brunch. Watch the savory slices disappear from the table!
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Ingredients

  • 2 cups water
  • 3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 medium leeks (white portion only), thinly sliced
  • 1-1/4 cups butter, divided
  • 2 cups shredded Gruyere or Swiss cheese
  • 3 large eggs, lightly beaten
  • 2 tablespoons lemon juice
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh mint
  • 1 tablespoon minced fresh dill
  • 1/3 cup sliced almonds, toasted
  • Dash cayenne pepper
  • 32 sheets phyllo dough, (14x9 inches)

Directions

  1. In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same skillet, saute leeks in 1/4 cup butter for 5 minutes or until tender.
  2. In a large bowl, combine the asparagus, leeks, cheese, eggs, lemon juice, parsley, mint, dill, almonds and cayenne.
  3. Melt remaining butter. Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to avoid drying out). Brush with butter. Repeat layers seven times. Spoon a fourth of the vegetable mixture along the short end of dough to within 1 in. of edges. Fold long sides 1 in. over filling. Roll up jelly-roll style, starting with a short side. Place seam side down on a greased baking sheet.
  4. Repeat, making three more strudels. Brush tops with remaining butter. Bake at 350° for 40-45 minutes or until golden brown. Cool for 10 minutes before slicing.

Nutrition Facts

2 slice: 337 calories, 26g fat (15g saturated fat), 108mg cholesterol, 303mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 13g protein.

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