*  Exported from  MasterCook  *
 
                             ASPARAGUS STRUDEL
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lg           Onions -- finely chopped
      1/4   lb           Butter or vegan margarine
                         -plus:
    2       tb           Butter or vegan margarine
    1 1/3   c            Fine fresh breadcrumbs
    8                    Phyllo pastry sheets
    1 1/2   lb           Trimmed asparagus -- washed,
                         - chopped and cooked
                         - until tender
      1/4   c            Finely chopped parsley
                         -----TO GARNISH-----
                         Parsley sprigs
                         Lemon slices
                         Asparagus tips
                         -----VEGAN YOGURT & HERB DRESSING-----
      1/2   c            Vegan yogurt
                         Salt
                         Freshly ground black pepper
    2       tb           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
  
 
 
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