Light Asparagus Strudel

Oxmoor House
8 servings.


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1 pound fresh asparagus spears
Butter-flavored vegetable cooking spray
2 tablespoons minced shallots
3 tablespoons all-purpose flour
1 cup evaporated skimmed milk
1 teaspoon lemon juice
1/2 teaspoon dried whole dillweed
1/4 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


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.

Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add shallots; saute until tender. Set aside.

Combine flour and milk in a saucepan; stir until smooth. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat; stir in shallots, lemon juice, and next 5 ingredients.

Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Coat with cooking spray. Layer second sheet of phyllo on first sheet; coat with cooking spray. 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, asparagus, and sauce mixture. Coat phyllo packets with cooking spray; place on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes.

Created date

August 2009

Nutritional Information

Calories 105
Caloriesfromfat 15 %
Fat 1.8 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.9 g
Carbohydrate 17.4 g
Fiber 0.0 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 206 mg
Calcium 0.0 mg