You are here

Light Asparagus Strudel

Healthycooking's picture
Ingredients
  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
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Hot sauce 1⁄8 Teaspoon
  Frozen phyllo pastry 8 , thawed (Commercial)
Directions

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.
Set aside.
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.
Drain asparagus.
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.

Recipe Summary

Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Asparagus

Rate It

Your rating: None
4.17143
Average: 4.2 (14 votes)