Best Asparagus Strudel Recipes

ASPARAGUS STRUDEL

Steps:

• 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.,

ASPARAGUS STRUDEL

Steps:

• 1. Blanch asparagus in large pot of boiling water for 3 minutes. Drain and pat dry. Place in bowl. 2. Saute leeks with shallots in 4 Tablespoons of the butter till transparent. Add to bowl of Asparagus. 3. Add all other ingredients except the remaining melted butter and phyllo. 4.Preheat oven to 350 degrees 5. Butter a cookie sheet with melted butter. Lay 1 leaf of phyllo on work surface and quickly brush with melted butter. (Be sure to keep a damp cloth over the remaining phyllo as you prepare the Strudel) Continue until you have 6 layers, buttering each one thoroughly. 6. Place half of the asparagus mixture along one short end, tuck ends in, and roll up jelly roll fashion. Place on large baking sheet. 7. Proceed to make second strudel with remaining phyllo, butter and filling and place it on the baking sheet. Leave ample space between the rolls. Brush tops of rolls with any remaining butter. 8. Bake 40-45 minutes, until golden. Cool slightly and slice into 2 inch pieces.

ASPARAGUS, PROSCIUTTO AND GOAT CHEESE STRUDEL

Steps:

• 1. Blanch the asparagus uncovered in a pot of boiling salted water for 2 - 3 minutes. Drain and pat dry with paper towels and set aside.
• 2. In a medium bowl mix together the ricotta, goat cheese, Alfredo sauce, egg yolk, chives, and salt and pepper to taste. (It's also awesome with Asiago cheese sauce instead of the Alfredo)
• 3. Put 1 sheet of the phyllo on a work surface and keep the rest covered with a damp towel so that they don't dry out. Brush with some of the melted butter and then place the second sheet on top of the first again brushing with melted butter. Top that with a third sheet, brush with butter and sprinkle with 1 tbsp of grated parmesan cheese. Lay the 4th sheet over that and brush once again with the butter.
• 4. Arrange 4 slices of the prosciutto along one short end overlapping as needed but leave a border of 1 1/2" on the bottom and both long sides. Spread half of the goat cheese mixture on top of the prosciutto.
• 5. Take half of the asparagus and place them on top of the cheese parallel to the short end of the pastry. Arrange half of the red pepper strips in between the asparagus.
• 6. Fold in the sides and bottom edge of the phyllo over the filling and roll it up to form a roll. Arrange seam side down on an ungreased baking sheet, brush the top and sides of the strudel with melted butter and cut several vents in the top of each.
• 7. Repeat with the remaining ingredients to make the second strudel.
• 8. Bake in a preheated 400F oven for 25 - 30 minutes until they are golden brown. Cool on a wire rack for 5 - 10 minutes before slicing with a serrated knife. Enjoy!

ASPARAGUS STRUDEL

Steps:

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

ASPARAGUS STRUDEL

Steps:

• Preheat oven to 400ºF
• Heat olive oil in skillet on medium-high heat.
• Add garlic and leeks and sauté until crisp-tender, about 2 minutes.
• Stir in mint and orange rind, season with salt and pepper and cool.
• Combine leek mixture with goat cheese.
• Lay pastry on a floured surface and roll out to a 10 x 14-inch rectangle.
• Place on a parchment-lined baking sheet. Divide cheese mixture in half.
• Pile half of mixture along upper third of pastry lengthwise, leaving a 1-inch wide border on short sides and top.
• Lay asparagus spears evenly over top of filling.
• Cover with remaining cheese mixture.
• Brush all inside edges of pastry with beaten egg.
• Fold pastry over filling and tuck ends under.
• Slash top of strudel on the diagonal every 2-inches.
• Brush with egg.
• Bake for 20 to 25 minutes or until golden brown.

ASPARAGUS & RICOTTA STRUDEL (VEGETARIAN OR NOT YOUR CHOICE.)

Steps:

• Pre-heat oven to 375.
• Combine ricotta cheese, parmesan, dill, ham (if using), roasted pepper, green onion, egg white, salt, and pepper in a large bowl; set aside.
• Snap asparagus. Cut into 1/2 inch pieces. Cook, covered, in a small amount of water for about 5 minutes or just till crisp tender (don't overcook). Drain. Cool under cold water. Stir into ricotta mixture.
• Place one sheet of phyllo on a dry towel (keep remaining phyllo covered with a damp towel). Spray with Pam. Place another sheet of phyllo atop. Spray with Pam. Sprinkle with 1/4 of the bread crumbs. Repeat with remaining sheets and remaining bread crumbs. Spray last layer with Pam. Spoon cheese mixture lenghwise onto half of the top layer of phyllo, leaving about a 1 1/2 inch border on all sides. Fold in the shor sides over the filling. Starting from the longest side, roll up layers jelly roo style.
• Spray a large baking sheet with Pam. Place strudel, seam side down, on baking sheet. Spray with Pam. Using a sharp knife, score into 12 slices, cutting through top layer only. Bake in a 375 oven for 30 minutes or till light brown. Let stand for 10 minutes before serving. To serve, cut into slices.