Cooking School Classics: Asparagus Strudel


asparagusstrudel

16 ServingsPrep: 25 min. Bake: 40 min. + cooling

Ingredients

  • 2 cups water
  • 3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 medium leeks (white portion only), thinly sliced
  • 1-1/4 cups butter, divided
  • 2 cups (8 ounces) shredded Gruyere or Swiss cheese
  • 3 eggs, lightly beaten
  • 2 tablespoons lemon juice
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh mint
  • 1 tablespoon minced fresh dill
  • 1/3 cup sliced almonds, toasted
  • Dash cayenne pepper
  • 32 sheets phyllo dough, (14 inches x 9 inches)

Directions

  • 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.
  • In a large bowl, combine the asparagus, leeks, cheese, eggs, lemon
  • juice, parsley, mint, dill, almonds and cayenne.
  • 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 baking sheet.
  • Repeat, making three more strudels. Brush tops with remaining butter.
  • Bake at 350° for 40-45 minutes or until golden brown. Cool for
  • 10 minutes before slicing.
  • Yield: 4 strudels 8 slices each.

Nutritional Facts: 2 pieces equals 398 calories, 26 g fat (15 g saturated fat), 109 mg cholesterol, 435 mg sodium, 28 g carbohydrate, 2 g fiber, 15 g protein.

Being part of the Taste of Home Cooking School gives me an opportunity to make and try so many different types of recipes. Not only do I get to try these recipes, I also get to bring them to life in front of an audience; just waiting for new ideas and recipes to take home for their families to enjoy. But before I do anything on stage, I also get to try all of these recipes with my family, always eager to taste and let me know what they think. They certainly have their favorites and so do I.
This recipe, Asparagus Strudel is one of my favorites! I loved demonstrating this recipe on stage because it became a creation, with the use of the phyllo dough and the sautéed leeks and asparagus. But the most satisfying part of this recipe was the positive reaction from the audience when it came out of the oven; crispy and warm.
Don’t be afraid to try this delicious recipe as it can be used for so many different occasions; as a main dish, an appetizer or for a brunch or holiday menu. It has such flavorful ingredients such as leeks, asparagus and Gruyere cheese, which of course you can change to any of your favorites, like broccoli, mushrooms or Swiss cheese. And don’t let the phyllo dough keep you from trying this recipe; it is quite an easy technique and fun to create.
So how does that saying go “try it; you’ll like it”? Actually, try it; you will love it; a wonderful springtime recipe, just waiting for you to create.

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