Asparagus Strudel

Serves: 10
Total Calories: 134


1 pound thin asparagus spears, trimmed and cut into 1-inch pieces
1 onion, chopped
2 tablespoons butter or margarine
2 teaspoons dried dill (save a little for topping)
1 cup Swiss cheese, shredded
1 cup dry bread crumbs
1 tablespoon lemon juice
1 teaspoon country-style Dijon style mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
1/2 (17 1/4-ounce) package puff pastry sheets (1 sheet), thawed


Preheat oven to 350°. In large skillet, sauté asparagus and onion in butter for 2–3 minutes; cool for 10 minutes. Stir in next 7 ingredients and 1/2 the eggs. On floured surface, roll out pastry to 10 1/2x11 1/2-inch rectangle. Place asparagus mixture lengthwise along center of pastry. Brush 1/2 remaining egg along empty edges. Overlap sides to cover filling; seal. Place seam-side-down on baking sheet. Brush with remaining egg. Sprinkle top with dill. Bake for 45–50 minutes until golden.

Fun Fact: The first capital of the United States was New York City. In 1789 George Washington took his oath as president on the balcony at Federal Hall.

Nutritional Facts:

Serves: 10
Total Calories: 134
Calories from Fat: 72

This Asparagus Strudel recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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