Light Asparagus Strudel
|Asparagus spears||1 Pound|
|Butter flavored vegetable cooking spray||1 Tablespoon|
|Minced shallots||2 Tablespoon|
|All purpose flour||3 Tablespoon|
|Evaporated milk||1 Cup (16 tbs), skimmed|
|Lemon juice||1 Teaspoon|
|Dried whole dill weed||1⁄2 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Hot sauce||1⁄8 Teaspoon|
|Frozen phyllo pastry||8 , thawed (Commercial)|
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cut stalks in half; arrange in a vegetable steamer over boiling water.
Cover and steam 5 minutes.
Place asparagus in ice water; set aside.
Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot.
Add shallots; saute until tender.
Combine flour and milk in a saucepan; stir until smooth.
Cook over medium heat, stirring constantly, until mixture is thickened.
Remove from heat; stir in shallots, lemon juice, and next 5 ingredients.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
Coat with cooking spray.
Layer second sheet of phyllo on first sheet; coat with cooking spray.
Cut stack in half lengthwise, making 2 rectangles.
Place one-eighth of asparagus at short end of each rectangle; spoon one-eighth of sauce mixture over asparagus on each rectangle.
Fold ends of rectangles over asparagus; roll up jellyroll fashion.
Repeat with remaining phyllo, asparagus, and sauce mixture.
Coat phyllo packets with cooking spray; place on a baking sheet coated with cooking spray.
Bake at 350° for 30 minutes.