Asparagus Strudel
Author: Kitchens
  • 2 large onions; finely chopped
  • 1/4 pound butter or vegan butter plus:
  • 2 Tablespoons butter or vegan butter
  • 1 1/3 Cups fine fresh breadcrumbs
  • 8 phyllo pastry sheets
  • 1 1/2 pounds trimmed asparagus; washed, chopped and cooked
  • 1/4 Cup finely chopped parsley
  • To Garnish:
  • parsley sprigs
  • lemon slices
  • asparagus tips
  • Vegan Yogurt and Herb Dressing:
  • 1/2 Cup vegan yogurt
  • salt
  • freshly ground black pepper
  • 2 Tablespoons chopped mint
  1. Preheat the oven to 400 F.
  2. Saute the onions in 2 tablespoons of the butter or vegan butter for 10 minutes, until soft but not browned.
  3. In another pan, heat 4 tablespoons of the butter or vegan butter and saute the crumbs until crisp.
  4. Melt the remaining butter or vegan butter in a small saucepan.
  5. Spread one phyllo pastry sheet out on a large board and brush with butter.
  6. Put another pastry sheet on top and brush with more butter. Repeat until all sheets have been used.
  7. 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.
  8. Fold over 2 inches all around the pastry, then fold the long edges over to make a roll.
  9. Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape.
  10. Brush with remaining melted butter and sprinkle with the remaining crumbs.
  11. Bake for 40 minutes, until golden and crisp.
  12. Garnish with parsley sprigs, lemon slices and asparagus tips.
  13. Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.
Great brunch dish!
Recipe by Recipes at