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1
Preheat the oven to 400F (200C).
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2
Saute the onions in 2 tablespoons of the butter or vegan margarine for 10 minutes, until soft but not browned.
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3
In another pan, heat 4 tablespoons of the butter or vegan margarine and saute the crumbs until crisp.
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4
Melt the remaining butter or vegan margarine in a small saucepan.
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5
Spread one phyllo pastry sheet out on a large board and brush with butter or margarine.
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6
Put another pastry sheet on top and brush with more butter or margarine.
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7
Repeat until all sheets have been used.
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8
Spread the onions evenly on top of the pastry, keeping the edges clear.
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9
Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley.
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10
Fold over 2 inches all around the pastry, then fold the long edges over to make a roll.
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11
Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape.
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12
Brush with remaining melted butter or margarine and sprinkle with the remaining crumbs.
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13
Bake for 40 minutes, until golden and crisp.
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14
Garnish with parsley sprigs, lemon slices and asparagus tips.
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15
Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.
