Asparagus Strudel - Country Living Recipe
Yield: 8 strudelRecipe by luhu.jp
Ingredients:
48: Thin stalks asparagus,
-cheese,
1 Large: shallot,
1/3 cup: Sour cream,
1 tbsp: Chopped fresh mint leaves,
1 Large: egg, lightly beaten
1 tbsp: Chopped fresh dill,
1/2 tsp: Salt,
1 tbsp: Chopped fresh parsley,
1/4 tsp: Ground black pepper,
-leaves,
8: 17-by 12-inch phyllo,
2 tbsp: Olive oil,
-, (strudel) leaves, thawed
1: Leek, white part only, cut
-if frozen,
-into thin slivers,
6 tbsp: Butter, melted
3/4 cup: Sliced blanched almonds,
Tomato Vinaigrette, (recipe
-toasted,
-follows),
1/2 cup: Coarsely shredded Gruyere,
Directions:
1. Cut or break off and discard woody ends of asparagus. Rinse
asparagus. In large skillet, heat 1/2 inch water to boiling. Add
asparagus; cook 3 minutes. Drain and cool. Dry skillet and set aside.
Cut off and reserve 2-inch pieces from tip-ends of asparagus for use
in step 5 below.
2. In food processor fitted with chopping blade, puree remaining ends
of asparagus with shallot, mint, dill, and parsley.
3. In same skillet, heat oil. Add leek and cook 2 minutes. Add
asparagus puree; cover and cook 3 minutes. Remove from heat. Stir in
1/2 C toasted almonds. In small bowl, combine cheese, sour cream,
egg, salt, and pepper. Stir warm asparagus mixture into cheese
mixture; set aside until step 5.
4. Heat oven to 350F. Unfold phyllo leaves; cover with damp towel.
(Phyllo dries out very quickly. Each time you remove a sheet, be sure
to re-cover remaining sheets with damp towel.) Remove one sheet of
phyllo to a flat surface; brush lightly with butter. Lay another
sheet of phyllo on top, brush with butter; repeat 2 more times to
make 4 layers. Cut sheet lengthwise in half; then cut each piece
crosswise in half. Repeat with remaining 4 sheets of phyllo to make 4
more rectangles.
5. Divide asparagus mixture among phyllo rectangles (about 2 T on
each) placing it along one 6-inch side of each rectangle. Fold both 8
1/2-inch sides of each phyllo rectangle in to cover 1/2 inch of
asparagus mixture.
6. Starting from filling-covered side of one rectangle, roll phyllo to
enclose filling and make a 5-inch-long strudel about 1-1/4 inches in
diameter. Place seam side down on baking sheet. Insert 3 asparagus
tips into each end of strudel. Repeat with remaining phyllo
rectangles to make 8 strudel. Brush tops with butter.
7. Bake 10 to 12 minutes or until golden brown. Meanwhile, prepare
Tomato Vinaigrette. To serve, spoon about 1 tablespoon onto each
plate; place a strudel on top. Sprinkle with remaining almonds. Serve
immediately.
Tomato Vinaigrette: In 2-quart saucepan, heat 2 inches water to
boiling. Add 2 medium-size tomatoes and blanch 1 minute. Drain and
rinse with cold water. Core and peel tomatoes. Cut tomatoes crosswise
in half and remove all seeds. In food procesor fitted with chopping
blade, process tomatoes, 2 T olive oil, 1 T white-wine vinegar, and 1
t lemon juice until smooth. Makes about 1/2 C.
Country Living/May/93 Scanned & fixed by DP & GG
Source from luhu.jp
asparagus. In large skillet, heat 1/2 inch water to boiling. Add
asparagus; cook 3 minutes. Drain and cool. Dry skillet and set aside.
Cut off and reserve 2-inch pieces from tip-ends of asparagus for use
in step 5 below.
2. In food processor fitted with chopping blade, puree remaining ends
of asparagus with shallot, mint, dill, and parsley.
3. In same skillet, heat oil. Add leek and cook 2 minutes. Add
asparagus puree; cover and cook 3 minutes. Remove from heat. Stir in
1/2 C toasted almonds. In small bowl, combine cheese, sour cream,
egg, salt, and pepper. Stir warm asparagus mixture into cheese
mixture; set aside until step 5.
4. Heat oven to 350F. Unfold phyllo leaves; cover with damp towel.
(Phyllo dries out very quickly. Each time you remove a sheet, be sure
to re-cover remaining sheets with damp towel.) Remove one sheet of
phyllo to a flat surface; brush lightly with butter. Lay another
sheet of phyllo on top, brush with butter; repeat 2 more times to
make 4 layers. Cut sheet lengthwise in half; then cut each piece
crosswise in half. Repeat with remaining 4 sheets of phyllo to make 4
more rectangles.
5. Divide asparagus mixture among phyllo rectangles (about 2 T on
each) placing it along one 6-inch side of each rectangle. Fold both 8
1/2-inch sides of each phyllo rectangle in to cover 1/2 inch of
asparagus mixture.
6. Starting from filling-covered side of one rectangle, roll phyllo to
enclose filling and make a 5-inch-long strudel about 1-1/4 inches in
diameter. Place seam side down on baking sheet. Insert 3 asparagus
tips into each end of strudel. Repeat with remaining phyllo
rectangles to make 8 strudel. Brush tops with butter.
7. Bake 10 to 12 minutes or until golden brown. Meanwhile, prepare
Tomato Vinaigrette. To serve, spoon about 1 tablespoon onto each
plate; place a strudel on top. Sprinkle with remaining almonds. Serve
immediately.
Tomato Vinaigrette: In 2-quart saucepan, heat 2 inches water to
boiling. Add 2 medium-size tomatoes and blanch 1 minute. Drain and
rinse with cold water. Core and peel tomatoes. Cut tomatoes crosswise
in half and remove all seeds. In food procesor fitted with chopping
blade, process tomatoes, 2 T olive oil, 1 T white-wine vinegar, and 1
t lemon juice until smooth. Makes about 1/2 C.
Country Living/May/93 Scanned & fixed by DP & GG
Source from luhu.jp