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 can read the history of `recipes` way back into the far past, at least as far back into recorded history as ancient Egypt, and possibly even further. Interesting though that is, mostly, these early cookbooks were just simple hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are some ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient chefs used a wide range of herbs and spices, including some that we all recognise like bay, rue and asafoetida. During the next few centuries, the powerful and rich houses strove to serve the most extravagent banquests, and as a consequence, the best cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. The revolution that is television gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Asparagus Strudel recipe.
