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1
Preheat the oven to 400 F. Saute/fry the onions in 2 Tbsp.
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2
of the butter or possibly vegan margarine for 10 min, till soft but not browned.
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3
In another pan, heat 4 Tbsp.
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4
of the butter or possibly vegan margarine and saute/fry the crumbs till crisp.
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5
Heat the remaining butter or possibly vegan margarine in a small saucepan.
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6
Spread one phyllo pastry sheet out on a large board and brush with butteror margarine.
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7
Put another pastry sheet on top and brush with more butteror margarine.
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8
Repeat till all sheets have been used.
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9
Spread the onions proportionately on top of the pastry, keeping the edges clear.
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10
Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley.
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11
Fold over 2 inches all around the pastry, then fold the long edges overto make a roll.
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12
Place the roll, seam side down, on a baking sheet and bend it around intoa horseshoe shape.
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13
Brush with remaining melted butter or possibly margarine and sprinkle with the remaining crumbs.
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14
Bake for 40 min, till golden brown and crisp.
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15
Garnish with parsley sprigs, lemon slices and asparagus tips.
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16
Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.
