2 large onions, finely chopped
1/4 lb butter or vegan margarine plus:
2 tbsp butter or vegan margarine
1 1/3 cup fine fresh breadcrumbs
8 phyllo pastry sheets
1 1/2 lb trimmed asparagus, washed, chopped and cook
1/4 cup finely chopped parsley
TO GARNISH
1 parsley sprigs
1 lemon slices
1 asparagus tips
VEGAN YOGURT & HERB DRESSING
1/2 cup vegan yogurt
1 salt
1 freshly ground black pepper
2 tbsp chopped mint
Directions
Preheat the oven to 400 F. Saute the onions in 2 tablespoons of the
butter or vegan margarine for 10 minutes, until soft but not browned.
In another pan, heat 4 tablespoons of the butter or vegan margarine
and saute the crumbs until crisp. Melt the remaining butter or vegan
margarine in a small saucepan.
Spread one phyllo pastry sheet out on a large board and brush with
butter or margarine. Put another pastry sheet on top and brush with
more butter or margarine. Repeat until all sheets have been used.
Spread the onions evenly on top of the pastry, keeping the edges
clear. Put the asparagus over the top of the onions and sprinkle with
three-quarters of the crumbs and the parsley.
Fold over 2 inches all around the pastry, then fold the long edges
over to make a roll.
Place the roll, seam side down, on a baking sheet and bend it around
into a horseshoe shape. Brush with remaining melted butter or
margarine and sprinkle with the remaining crumbs. Bake for 40
minutes, until golden and crisp. Garnish with parsley sprigs, lemon
slices and asparagus tips.
Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.
Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
0-394-57123-1 Typed for you by Karen Mintzias
Servings: 6 servings
Asparagus Strudel Recipe brought to you by Recipe Ideas
Categories: Dessert; Vegan; Vegetable
The History of Recipes
We are able to follow the history of meal recipes way back into distant history, certainly as far as pharonic Egypt, and maybe even further. Interesting though that maybe, in the main part, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to food historians is a series of clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. As we move on, there were a couple of cookery books published in the 1300s - a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these have no connection with the indian food that appears on menues today, but rather accounts of the types of meals enjoyed by the nobility of that period. During the following few hundred years, the upper-class families of the West competed to lay on the most extravagent banquests, and as a result chefs and their recipes could command a high salary. Even so, it wasn`t until the 19th century that haute cuisine and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and recording recipes common in their social group. The arrival of television brings us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Asparagus Strudel recipe.
