We’re revisiting Brown Sugar & Balsamic Glazed Pork for dinner tonight since the inlaws are in town. But tonight I’m pairing it with a homemade asparagus strudel, a recipe I got at the Taste of Home Cooking School in Greensboro.
We had this strudel for Easter dinner, and it was both gorgeous and yummy. The recipe actually made four strudels, and with the Easter feast we had, we didn’t even touch two of them. So, I froze the leftover rolls, and I’ll pop one in the oven tonight to heat it through and crisp it up.
That’s my favorite kind of dinner — hands off. Slow cooker entree plus sides from the freezer. Cook is taking the night off!
The original recipe called for three eggs, but my husband and I don’t like eggs at all! So, I used only one and used 1/3 cup or so of mayonnaise to bind the asparagus mixture together and to keep the filling from being dry. I also substituted 2 bunches of green onions for leeks, which I couldn’t find at the grocery store. I omitted the dill, as well, because my husband isn’t a fan.
Here’s the Taste of Home recipe, with my revisions noted:
Homemade Asparagus Strudel
2 cups water
3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 medium leeks (white portion only), thinly sliced or 2 bunches green onions
1-1/4 cups butter, divided
2 cups (8 ounces) shredded Gruyere or Swiss cheese
1 egg, lightly beaten
1/3 to 1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 tablespoon minced fresh mint
1/3 cup sliced almonds, toasted for 1 minute in the microwave
Dash cayenne pepper
1 package phyllo dough, (14 inches x 9 inches
1) In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same skillet, sauté leeks or green onions in 1/4 cup butter for 5 minutes or until tender.
2) In a large bowl, combine the asparagus, leeks, cheese, egg, mayonnaise, lemon juice, parsley, mint, dill, almonds and cayenne.
3) Melt remaining butter. Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to avoid drying out). Brush with butter. Repeat layers seven times. Spoon a fourth of the vegetable mixture along the short end of dough to within an inch of edges. Fold long sides 1 inch over filling. Roll up jelly-roll style, starting with a short side. Place seam side down on a greased baking sheet.
4) Repeat, making three more strudels. Brush tops with remaining butter. Bake at 350° for 40-45 minutes or until golden brown. Cool for 10 minutes before slicing.
Yield: 4 strudels 8 slices each.