Recipe - Asparagus Strudel

2 lg Onions; finely chopped
One fourth pound Butter or vegan margarine
plus:
2 tablespoon Butter or vegan margarine
1 1/3 cup Fine fresh breadcrumbs
8 Phyllo pastry sheets
1 One half pound Trimmed asparagus; washed,
chopped and cooked
until tender
One fourth cup Finely chopped parsley

TO GARNISH
Parsley sprigs
Lemon slices
Asparagus tips

VEGAN YOGURT & HERB DRESSING
One half cup Vegan yogurt
Salt
Freshly ground black pepper
2 tablespoon Chopped mint

Preheat the oven to 400 F. Saute the onions in 2 tablespoons of the butter
or vegan margarine for 10 minutes, until soft but not browned.

In another pan, heat 4 tablespoons of the butter or vegan margarine and
saute the crumbs until crisp. Melt the remaining butter or vegan margarine
in a small saucepan.

Spread one phyllo pastry sheet out on a large board and brush with butter
or margarine. Put another pastry sheet on top and brush with more butter
or margarine. 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 threequarters
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 or margarine 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.

Source: The Complete Vegetarian Cuisine by Rose Elliot ISBN:
0394571231 Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini