Asparagusstrudel Recipes

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ASPARAGUS STRUDEL



Asparagus Strudel image

If only thick stalks of asparagus are available, peel the stalks. Blanch in boiling water for 2 minutes, drain and run under cold water until cold. If you have thin stalks, do not peel them, and blanch for only 1 minute.

Provided by Leslie

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 teaspoon chopped garlic
2 cups thinly sliced leeks, white and light green part only
1 tablespoon chopped mint
1 teaspoon grated orange rind
salt & freshly ground black pepper
1 1/4 cups goat cheese
1/2 lb frozen puff pastry or 1/2 lb phyllo pastry, defrosted
1 lb asparagus, tough ends removed
1 egg, beaten

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.

Nutrition Facts : Calories 296.5, Fat 20, SaturatedFat 4.6, Cholesterol 31, Sodium 123.1, Carbohydrate 24.8, Fiber 2.7, Sugar 2.5, Protein 6.1

ASPARAGUS STRUDEL



Asparagus Strudel image

Try this recipe the next time you are looking for an impressive side dish. It's a lovely way to serve asparagus, tucked away inside a scrumptious pastry.

Provided by Kara Barnes

Categories     Savory Breads

Number Of Ingredients 15

2 large onions, finely chopped
1 stick butter (plus more, if desired/needed)
1 c fine bread crumbs
8 phyllo pastry sheets
1 1/2 lb trimmed asparagus, chopped, cooked until tender
1/4 c finely chopped parsley
GARNISH INGREDIENTS
parsley sprigs
lemon slices
asparagus tips
YOGURT AND HERB DRESSING
1/2 c plain yogurt
salt
pepper
2 Tbsp mint, chopped

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.

MUSHROOM AND ASPARAGUS STRUDEL



Mushroom and Asparagus Strudel image

Make and share this Mushroom and Asparagus Strudel recipe from Food.com.

Provided by PinkyPenny

Categories     Lunch/Snacks

Time 32m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil, divided
2 shallots, sliced
2 cups portabellini mushrooms, sliced
2 cups white mushrooms, slicd
2 cups asparagus, trimmed to approximately 2 inces long
3 tablespoons fresh parsley leaves, chopped
2 teaspoons lemon zest
2 teaspoons lemon juice
1/4 teaspoon pepper
1/4 cup parmesan cheese, grated and divided
4 phyllo pastry sheets, thawed overnight in the refrigerator
2 teaspoons fresh thyme leaves, chopped and divided

Steps:

  • Preheat oven to 350°F.
  • Heat half the oil in a large skillet over medium-high heat.
  • Saute shallots and mushrooms until most of the moisture has evaporated.
  • Mix in asparagus and saute until slightly tender.
  • Cool slightly.
  • Spinkle with parsley, lemon zest, lemon joice, pepper and 3 tbsp Parmesan cheese. Mix.
  • Brush first sheet of phylio with olive oil and spinkle with 1/4 tsp tyme. Repeat with the remaining phylio sheets, stacking one on top of the other with the longer sides parallel to the counter's edge.
  • Place filling along the longer edge o phylio and roll inot a log, ticking in the sides to prevent mixture from falling out.
  • Brush strudel with olive oil and top with remaining cheese.
  • Place on parchment-paper lined baking sheet with seam o the bottom and cut three slits widhwise into the top of the strudel.
  • Bake for about 17 minutes or until golden brown.
  • Cool slightly.
  • Slice whre strudel is slit to make four equal portions, then serve.

Nutrition Facts : Calories 181, Fat 10, SaturatedFat 2.4, Cholesterol 5.5, Sodium 204.8, Carbohydrate 17.5, Fiber 2.8, Sugar 2, Protein 7.4

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