Asparagus Strudel

Oxmoor House
8 servings.


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1 pound fresh asparagus spears
2 tablespoons minced shallots
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1 cup half-and-half
1 teaspoon lemon juice
1/2 teaspoon dried whole dillweed
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon hot sauce
8 sheets commercial frozen phyllo pastry, thawed
1/2 cup butter, melted and divided


Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut stalks in half; arrange in a vegetable steamer over boiling water. Cover and steam 5 minutes. Place asparagus in ice water; set aside.

Saute shallots in 2 tablespoons butter in a heavy saucepan over medium heat until tender. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened. Stir in lemon juice and next 5 ingredients.

Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Brush with 2 teaspoons melted butter. Layer second sheet of phyllo on first sheet; brush with 2 teaspoons butter. Cut stack in half lengthwise, making 2 rectangles. Drain asparagus. Place one-eighth of asparagus at short end of each rectangle; spoon one-eighth of sauce mixture over asparagus on each rectangle. Fold ends of rectangles over asparagus; roll up jellyroll fashion. Repeat with remaining phyllo, butter, asparagus, and sauce mixture. Brush phyllo packets with remaining melted butter; place on a greased baking sheet. Bake at 350° for 30 minutes.

Created date

August 2009

Nutritional Information

Calories 236
Caloriesfromfat 72 %
Fat 18.9 g
Satfat 11.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.2 g
Carbohydrate 14.4 g
Fiber 0.0 g
Cholesterol 49 mg
Iron 0.0 mg
Sodium 398 mg
Calcium 0.0 mg