Asparagus Strudel

Name: Asparagus Strudel
Yield: 8 portions
Ingredients: 2 tablespoons fresh lemon juice; Dash of cayenne pepper; 12 leaves of packaged phyllo pastry, thawed if necessary; 2 tablespoons chopped fresh mint; 3 eggs, beaten; ¼ cup chopped fresh dill; 2 tablespoons chopped fresh Italian (flat-leaf) parsley; 1 teaspoon salt; 2 tablespoons snipped fresh chives; ½ teaspoon paprika; ½ teaspoon Freshly ground black pepper; ¼ pound asparagus, trimmed and cut into 1-inch lengths; 2 medium-size leeks, white parts only, rinsed well and thinly sliced; 1 tablespoon chopped shallot; 1 cup plus 4 tablespoons (2½ sticks) unsalted butter, melted; ½ pound Gruyère cheese, grated; 2 ounces sliced almonds, toasted

Preparation info

8
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

¼ pound asparagus, trimmed and cut into 1-inch lengths
2 medium-size leeks, white parts only, rinsed well and th

Side dish
Vegetarian

Method

Blanch the asparagus in a large pot of boiling water for 3 minutes. Drain and pat dry. Place in a bowl.
Sauté the leeks with the shallot in 4 tablespoons of the butter until transparent. Add to the bowl of asparagus.
Add all the other ingredients to the bowl except the remaining melted butter and phyllo. Toss together.