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Asparagus Strudel

Yield 8 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Light and Luscious