Asparagus Strudel

By: Adapted from Blue Valley Gardens

A beautiful dish for a special brunch or dinner.

Time: Preparation 1 hour

Serving: 6

Ingredients

• 1 pound asparagus
• 1/2 cup minced onions
• 2 1/2 sticks of butter
• 1/2 pound Swiss cheese, grated
• 1/2 cup freshly grated parmesan cheese
• 2 ounces sliced, toasted almonds
• 3 eggs
• 1/2 cup minced fresh herbs such as dill, mint, chives and parsley or 1 teaspoon dried dill
• salt and pepper to taste
• 2 tablespoons lemon juice
• 16 sheets filo pastry, thawed

Preparation

1. Chop the asparagus into 1-inch pieces and blanch for approximately 3 minutes.
2. In 4 tablespoons of butter, sauté the onions. Mix onions and asparagus in large bowl with all other ingredients EXCEPT the rest of the butter and the filo dough.
3. Melt remaining 2 sticks of butter. Thoroughly coat the bottom and sides of a 9×13-inch pan with butter. Layer 8 sheets of filo into prepared pan, brushing butter on each layer.
4. Pour the asparagus filling mixture into the pan and top with remaining 8 sheets of filo dough, brushing each with butter as before.
5. Trim the edges and bake for 45 minutes or until golden brown.