Light Asparagus Strudel Recipe

Name: Light Asparagus Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh asparagus spears; Butter-flavored vegetable cooking spray; 2 tablespoons minced shallots; 3 tablespoons all-purpose flour; 1 cup evaporated skimmed milk; 1 teaspoon lemon juice; 1/2 teaspoon dried whole dillweed; 1/4 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

Servings: persons

1 pound fresh asparagus spears
Butter-flavored vegetable cooking spray
2 tablespoons minced shallots
3 tablespoons all-purpose flour
1 cup evaporated skimmed milk
1 teaspoon lemon juice
1/2 teaspoon dried whole dillweed
1/4 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
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
Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add shallots; saute until tender. Set aside.
3
Combine flour and milk in a saucepan; stir until smooth. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat; stir in shallots, lemon juice, and next 5 ingredients.
4
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Coat with cooking spray. Layer second sheet of phyllo on first sheet; coat with cooking spray. 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, asparagus, and sauce mixture. Coat phyllo packets with cooking spray; place on a baking sheet coated with cooking spray. Bake at 350u00b0 for 30 minutes.

101

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 12 ingredients. The key ingredients include: 1 pound fresh asparagus spears, Butter-flavored vegetable cooking spray, 2 tablespoons minced shallots, 3 tablespoons all-purpose flour, and more.

Yes, Light 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.

Light Asparagus Strudel

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