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Ingredientes
- 2 lrg Onions finely minced
- 1/4 lb Butter or possibly vegan margarine
- 2 Tbsp. Butter or possibly vegan margarine
- 1 1/3 c. Fine fresh breadcrumbs
- 8 x Phyllo pastry sheets
- 1 1/2 lb Trimmed asparagus washed Minced and cooked Till tender
- 1/4 c. Finely minced parsley Parsley sprigs Lemon slices Asparagus tips vegan yogurt & herb dressing
- 1/2 c. Vegan yogurt Salt Freshly grnd black pepper
- 2 Tbsp. Minced mint
Direcciones
- Preheat the oven to 400 F. Saute/fry the onions in 2 Tbsp. of the butter or possibly vegan margarine for 10 min, till soft but not browned.
- In another pan, heat 4 Tbsp. of the butter or possibly vegan margarine and saute/fry the crumbs till crisp. Heat the remaining butter or possibly vegan margarine in a small saucepan.
- Spread one phyllo pastry sheet out on a large board and brush with butteror margarine. Put another pastry sheet on top and brush with more butteror margarine. Repeat till all sheets have been used.
- Spread the onions proportionately 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 overto make a roll.
- Place the roll, seam side down, on a baking sheet and bend it around intoa horseshoe shape. Brush with remaining melted butter or possibly margarine and sprinkle with the remaining crumbs. Bake for 40 min, till golden brown 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 6 servings | |
| Calories 295 | |
| Calories from Fat 181 | 61% |
| Total Fat 20.58g | 26% |
| Saturated Fat 12.48g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 316mg | 13% |
| Potassium 257mg | 7% |
| Total Carbs 24.04g | 6% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.56g | 3% |
| Protein 5.32g | 9% |
