Ingredients
3/4 pound Asparagus - trimmed and cut into 1 inch lengths
2 medium size leeks, white parts only, thinly sliced and washed well
2 1/2 sticks sweet butter melted
1/2 pound Gruyere cheese grated
2 ounces sliced almonds toasted
3 eggs
2 Tablespoons chopped fresh Mint
2 Tablespoons chopped fresh Italian Parsley
4 Tablespoons chopped fresh Dill
2 Tablespoons snipped fresh Chives
1 Teaspoon salt
1/2 teaspon freshly ground black pepper
1/2 teaspoon paprika
dash of cayenne pepper
2 Tablespoons fresh lemon juice
12 leaves of packaged phyllo pastry thawed
Preparation
Blanch asparagus in large pot of boiling water for 3 minutes. Drain and pat dry. Place in bowl.
Saute leeks with shallots in 4 Tablespoons of the butter till transparent. Add to bowl of Asparagus.
Add all other ingredients except the remaining melted butter and phyllo.
4.Preheat oven to 350 degrees
- Butter a cookie sheet with melted butter. Lay 1 leaf of phyllo on work surface and quickly brush with melted butter. (Be sure to keep a damp cloth over the remaining phyllo as you prepare the Strudel)
Continue until you have 6 layers, buttering each one thoroughly.
Place half of the asparagus mixture along one short end, tuck ends in, and roll up jelly roll fashion. Place on large baking sheet.
Proceed to make second strudel with remaining phyllo, butter and filling and place it on the baking sheet.
Leave ample space between the rolls. Brush tops of rolls with any remaining butter.
- Bake 40-45 minutes, until golden. Cool slightly and slice into 2 inch pieces.
