Ingredients
- 2 each onion Large, finely chopped
- 1/4 lb butter
- 2 Tbsp butter
- 1 1/3 cup Breadcrumbs Fresh, fine
- 8 each Phyllo pastry sheets
- 1 1/2 lb asparagus Trimmed, washed, chopped and cooked until tender.
- 1/4 cup parsley Finely chopped
To Garnish
Vegetarian Yogurt & Herb Dressing
- 1/2 cup Greek yogurt
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp Mint Chopped
Servings:
Instructions
- Preheat the oven to 400˚ F.
- Saute the onions in 2 tablespoons of the butter or Vegetarian margarine for 10 minutes, until soft but not browned.
- In another pan, heat 4 tablespoons of the butter and saute the crumbs until crisp.
- Melt the remaining butter in a small saucepan.
- Spread one phyllo pastry sheet out on a large board and brush with butter. Put another pastry sheet on top and brush with more butter. Repeat until all sheets have been used.
- Spread the onions evenly on top of the pastry, keeping the edges clear.
- Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley.
- Fold over 2 inches all around the pastry, then fold the long edges over to make a roll.
- Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape. Brush with remaining melted butter and sprinkle with the remaining crumbs.
- Bake for 40 minutes, until golden and crisp.
- Garnish with parsley sprigs, lemon slices and asparagus tips.
- Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.
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