Asparagus Strudel

Serving size:


    • 1 lb
    • asparagus
    • 1⁄2 c
    • minced onions
    • 2 1⁄2
    • sticks of butter
    • 1⁄2 lb
    • Swiss cheese, grated
    • 1⁄2 c
    • freshly grated parmesan cheese
    • 2 oz
    • sliced, toasted almonds
    • 3
    • eggs
    • 1⁄2 c
    • minced fresh herbs such as dill, mint, chives and parsley or 1t dried dill
    • salt and pepper to taste
    • 2 T
    • lemon juice
    • 16
    • sheets filo pastry, thawed
1 hour
Ready in
1 hour


A beautiful dish for a special brunch or dinner.

Adapted from Blue Valley Gardens


Chop the asparagus into 1-inch pieces and blanch for approximately 3 minutes. In 4T of butter, saute the onions. Mix onions and asparagus in large bowl with all other ingredients EXCEPT the rest of the butter and the filo dough. Melt remaining 2 sticks of butter. Thoroughly coat the bottom and sides of a 9x13-inch pan with butter. Layer 8 sheets of filo into prepared pan, brushing butter on each layer. Pour the asparagus filling mixture into the pan and top with remaining 8 sheets of filo dough, brushing each with butter as before. Trim the edges and bake for 45 minutes or until golden brown.


Special Diets: