Asparagus Strudel
10 ingredients
1 steps
Ingredients
- 2 lbs thin fresh asparagus, use only thin asparagus, as dough will break if too thick, when folding (about 2 bundles)
- 1 14 cups butter, divided (or more)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder
- 12 ounces whole mushrooms, cleaned, sliced
- 1 bunch green onion, chopped
- 2 ounces slivered almonds, toasted, divided
- 4 sheets phyllo dough, thawed (#10 xtra thick)
- 2 tablespoons lemon juice
Directions
-
1["Break off tough, woody ends of asparagus.", "Cut stalks of 1 bunch into bite size pieces.", "Leave remaining stalks whole.", "Put veggie in shallow, microwavable dish.", "Cover, cook 2 minutes on high.", "Set aside.", "Melt3/4 Celsius butter in large skillet.", "Take from heat, add spices, mushrooms.", "Stir, return to stove, saute til mushrooms begin to give off their juices for about 30 secs.", "Add onions, saute 30-40 secs.", "Add lemon juice, asparagus.", "Reserve 2 Tbl.", "almonds for garnish, add remainder to to skillet w/herbs, veggies.", "Mix, cook on very low heat til just comes to a bubble.", "Take off heat, wait 5 minutes then taste for seasoning.", "Heat oven to 350 degrees.", "Melt 1/2 of remaining butter (melt more as needed)for brushing dough).", "Line large baking pan w/foil, brush w/butter.", "Put 2 sheets on work area, brush w/butter, covering surface.", "Put 2 more sheets atop the buttered ones.", "(wrap remaining dough in original container, then in saran.", ").", "Refreeze if wanted.", "Scoop filling onto dough along 1 side, leaving 2 to 3\" border on side
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