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Recipe Name: Asparagus Strudel Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

2 Onions, finely chopped
1/4 Pound(s) Butter or vegan margarine
1 1/3 Cup(s) Fine fresh breadcrumbs
8 Phyllo pastry sheets
1 1/2 Pound(s) Trimmed asparagus, washed
chopped and cooked
until tender
1/4 Cup(s) Finely chopped parsley
Parsley sprigs
Lemon slices
Asparagus tips
1/2 Cup(s) Vegan yogurt
Freshly ground black pepper
2 Tablespoon(s) Chopped mint
Preheat the oven to 400 F. Saute 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 saute 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. Source: The Complete Vegetarian
Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen
Mintzias From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 218
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 2106.3mg
Potassium: 1287.4mg
Carbohydrates: 39.3g
Fiber: 8.7g
Sugar: 3.9g
Protein: 15.8g

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