Asparagus Strudel
Submitted by leagrand
Golden asparagus strudel wrapped in crispy phyllo with sautéed onions and buttery breadcrumbs. Served with a cool yogurt-mint herb dressing. Vegetarian and vegan-adaptable.
YIELD
6 servingsPREP
50 minCOOK
40 minREADY
90 minThis strudel bends the rules in the best possible way.
Instead of fruit filling, you get tender asparagus and soft, sweet onions wrapped inside layer after flaky layer of buttered phyllo, with toasted breadcrumbs scattered throughout for crunch.
Shaped into a horseshoe on the baking sheet, it comes out of the oven golden, shatteringly crisp, and smelling incredible.
The cool yogurt-and-mint dressing on the side is the counterpoint that makes everything sing.
Kitchen Tips
- Brush each phyllo sheet with melted butter and stack them before filling; this builds those flaky layers
- Keep unused phyllo sheets under a damp towel while you work so they don’t dry out and crack
- Swap butter for vegan margarine and use plant-based yogurt to make this fully vegan
- Bend the roll into a horseshoe before baking so it fits on a standard sheet pan and bakes evenly
Ingredients
Directions
Preheat the oven to 400℉ (200℃). Sauté 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 sauté 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.
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