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
It is quite feasible to prove the history of written cooking instructions way back into distant history, in fact as far as ancient Egypt, and possibly even further than that. In practice though, in the main part, these early records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe in existence, according to experts are some clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius assembled some documents detailing recipes cooked by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Romans were skilled in the use of many aromatic flavours, including a few that will be familiar to modern chefs for example thyme, rue and dill. Later, there are some recipe books from the 1300s - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the spicy food that is served today, but rather accounts of the types of meals on the menus of the rich people of those days. Later on in the 1400s, the Crusaders brought back many foods, spices and herbs from Arab countries, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices was responsible for an increase in manuscripts on cookery, the majority of which are now in private cookery archives. For the decades that followed, the powerful families of Europe competed to offer the best banquets, and as a consequence, chefs and their recipes became highly prized. Notwithstanding that, it was during the nineteenth century that cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, trying out, and publishing recipes common in their social group. By the time we get to the 20th century, recipe publications were in great demand, due to more people being able to read, increased leisure time and disposable income. The arrival of television brought us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Asparagus Strudel recipe.
