Asparagus Strudel

1. 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. 2

   In a large bowl, combine the asparagus, leeks, cheese, eggs, lemon juice, parsley, mint, dill, almonds and cayenne.

3. 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

4. 4

   .

5. 5

   Repeat, making three more strudels. Brush tops with remaining butter. Bake at 350u00b0 for 40-45 minutes or until golden brown. Cool for 10 minutes before slicing.

No nutritional information available.

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