Asparagus Strudel Recipe

Name: Asparagus Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh asparagus spears; 2 tablespoons minced shallots; 2 tablespoons butter, melted; 2 tablespoons all-purpose flour; 1 cup half-and-half; 1 teaspoon lemon juice; 1/2 teaspoon dried whole dillweed; 1/2 teaspoon salt; 1/4 teaspoon ground white pepper; 1/4 teaspoon ground nutmeg; 1/8 teaspoon hot sauce; 8 sheets commercial frozen phyllo pastry, thawed; 1/2 cup butter, melted and divided

Servings: persons

1 pound fresh asparagus spears
2 tablespoons minced shallots
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1 cup half-and-half
1 teaspoon lemon juice
1/2 teaspoon dried whole dillweed
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon hot sauce
8 sheets commercial frozen phyllo pastry, thawed
1/2 cup butter, melted and divided

1
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut stalks in half; arrange in a vegetable steamer over boiling water. Cover and steam 5 minutes. Place asparagus in ice water; set aside.
2
Saute shallots in 2 tablespoons butter in a heavy saucepan over medium heat until tender. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened. Stir in lemon juice and next 5 ingredients.
3
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Brush with 2 teaspoons melted butter. Layer second sheet of phyllo on first sheet; brush with 2 teaspoons butter. Cut stack in half lengthwise, making 2 rectangles. Drain asparagus. Place one-eighth of asparagus at short end of each rectangle; spoon one-eighth of sauce mixture over asparagus on each rectangle. Fold ends of rectangles over asparagus; roll up jellyroll fashion. Repeat with remaining phyllo, butter, asparagus, and sauce mixture. Brush phyllo packets with remaining melted butter; place on a greased baking sheet. Bake at 350u00b0 for 30 minutes.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 pound fresh asparagus spears, 2 tablespoons minced shallots, 2 tablespoons butter, melted, 2 tablespoons all-purpose flour, 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.

Asparagus Strudel

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