Asparagus Strudel Recipe

Name: Asparagus Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound Asparagus - trimmed and cut into 1 inch lengths; 2 medium size leeks, white parts only, thinly sliced and washed well; 2 1/2 sticks sweet butter melted; 1/2 pound Gruyere cheese grated; 2 ounces sliced almonds toasted; 3 eggs; 2 Tablespoons chopped fresh Mint; 2 Tablespoons chopped fresh Italian Parsley; 4 Tablespoons chopped fresh Dill; 2 Tablespoons snipped fresh Chives; 1 Teaspoon salt; 1/2 teaspon freshly ground black pepper; 1/2 teaspoon paprika; dash of cayenne pepper; 2 Tablespoons fresh lemon juice; 12 leaves of packaged phyllo pastry thawed

Servings: persons

3/4 pound Asparagus - trimmed and cut into 1 inch lengths
2 medium size leeks, white parts only, thinly sliced and washed well
2 1/2 sticks sweet butter melted
1/2 pound Gruyere cheese grated
2 ounces sliced almonds toasted
3 eggs
2 Tablespoons chopped fresh Mint
2 Tablespoons chopped fresh Italian Parsley
4 Tablespoons chopped fresh Dill
2 Tablespoons snipped fresh Chives
1 Teaspoon salt
1/2 teaspon freshly ground black pepper
1/2 teaspoon paprika
dash of cayenne pepper
2 Tablespoons fresh lemon juice
12 leaves of packaged phyllo pastry thawed

1
1. Blanch asparagus in large pot of boiling water for 3 minutes. Drain and pat dry. Place in bowl.
2
2. Saute leeks with shallots in 4 Tablespoons of the butter till transparent. Add to bowl of Asparagus.
3
3. Add all other ingredients except the remaining melted butter and phyllo.
4
4.Preheat oven to 350 degrees
5
5. Butter a cookie sheet with melted butter. Lay 1 leaf of phyllo on work surface and quickly brush with melted butter.
6
(Be sure to keep a damp cloth over the remaining phyllo as you prepare the Strudel)
7
Continue until you have 6 layers, buttering each one thoroughly.
8
6. Place half of the asparagus mixture along one short end, tuck ends in, and roll up jelly roll fashion. Place on large baking sheet.
9
7. Proceed to make second strudel with remaining phyllo, butter and filling and place it on the baking sheet.
10
Leave ample space between the rolls. Brush tops of rolls with any remaining butter.
11
8. Bake 40-45 minutes, until golden. Cool slightly and slice into 2 inch pieces.

951

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 pound Asparagus - trimmed and cut into 1 inch lengths, 2 medium size leeks, white parts only, thinly sliced and washed well, 2 1/2 sticks sweet butter melted, 1/2 pound Gruyere cheese grated, and more.

Yes, Asparagus Strudel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus Strudel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions