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Asparagus Strudel

 

54

Yield

6

servings

Prep

50

min

Cook

40

min

Ready

90

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 large onions
finely chopped
¼ pound butter
or vegan margarine + 2 tb
1 ⅓ cups bread crumbs
fine fresh
8 each phyllo (filo) pastry sheets
*
1 ½ pounds asparagus
trimmed, chopped, cooked until tender
¼ cup parsley leaves
finely chopped
To garnish
1 x parsley sprigs
*
1 slices lemon
*
1 x asparagus
tips
*
Vegan yogurt & herb dressing
½ cup yogurt
vegan
1 x salt
*
1 x black pepper
freshly ground
*
2 tablespoons mint leaves
fresh, chopped

Directions

Preheat the oven to 400℉ (200℃). Sauté the onions in 2 tablespoons of the butter or vegan margarine for 10 minutes, until soft but not browned.

In another pan, heat 4 tablespoons of the butter or vegan margarine and sauté the crumbs until crisp. Melt the remaining butter or vegan margarine in a small saucepan.

Spread one phyllo pastry sheet out on a large board and brush with butter or margarine. Put another pastry sheet on top and brush with more butter or margarine. Repeat until all sheets have been used.

Spread the onions evenly on top of the pastry, keeping the edges clear. Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley.

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. Brush with remaining melted butter or margarine and sprinkle with the remaining crumbs. Bake for 40 minutes, until golden and crisp. Garnish with parsley sprigs, lemon slices and asparagus tips.

Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 29354% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 301mg 13%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 19%
Sugars g
Protein 15g
Vitamin A 34% Vitamin C 23%
Calcium 12% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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