Asparagus Strudel
Print recipe| Serves | 8 generous servings |
Ingredients
- 1 Medium sized onion (medium to small chopped)
- 2 Cloves garlic (minced or grated)
- 8 - 10 medium sized cremini mushrooms (sliced into 1/4 inch slices)
- 1 Tbsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme)
- 1 red or yellow or orange sweet pepper (cored and thinly sliced)
- 8 - 10 fresh asparagus spears (snapped at tender spot)
- 1/2 Tsp salt
- freshly ground pepper
- 1/4 cup grated Asiago cheese
- 1/4 cup shaved Parmesan cheese
- 5 Sheets Phyllo pastry
- 1/3 cup salted butter (melted)
Directions
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Heat a large frying pan and add the olive oil. Then add the onion and garlic and stir fry about 3 - 5 minutes or until translucent, being careful not to burn. Then add the mushrooms and thyme and continue to stir fry 2 more minutes. Add the sliced pepper and stir fry 2 more minutes. Finally add the asparagus, salt and pepper. Gently cook the asparagus in the pan until it turns a nice bright green. Take the frying pan off the burner. Add in the Asiago and Parmesan cheeses.  | |
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Lay 1 sheet of Phyllo on the counter, longest side facing you. Brush with the melted butter. Repeat until you have added all 5 sheets on top of one another. Spoon the asparagus mixture 2 inches (5 cm) from the bottom and about 4 inches (10 cm) deep, leaving about 1 inch (2.5 cm) at each short end. Fold Phyllo over mixture.  | |
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Continue to roll, brushing butter on the edge and tucking the ends in to seal. Place parchment paper on a ridged cookie sheet. Lift the strudel onto the cookie sheet, seam side down. Brush the remaining butter over the top and sides of the strudel. Using a serrated knife, make 7 diagonal slices (not too deep) into the top.  | |
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Strudel can be refrigerated (covered with plastic wrap) at this point, until ready to bake. Bake in a 400 deg F oven until golden, about 25 - 30 minutes. Let stand for 10 minutes. Cut into pieces along score lines.  | |