Asparagus Strudel

Makes 4 strudels/8 slices each

Melissa Cohen

savory slices

ingredients

1
1. in a large skillet, bring water to boil. addasparagus, cover and boil for 3 minutes. draina dn immediately place asparagus in ice water. drain and pat dry. in the same skillet, saute leeks in 1;4c butter for 5 minutes or until tender.
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2. in a large bowl, combine the asparagus, leeks, cheese, eggs, lemon, parsley, mint,dill, almonds and dash of cayene pepper.
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3. melt remaining utter, place on sheet of phyllo dough on a work surface(keep remaining dough covered with plastic wrap and a damp towel to avoid drying out). brush with butter. repeat layers seven times. spoon a fourth of the eggie mixture along the shore end of the dough to witin1“ of edges. fold long sides 1”over filling foll up jelly-roll style, starting with a shortside. place seam side down on a greased baking sheet.
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4. repeat, making three more strudels. brush tops with remaining buttger. bake at 350 for 40 45 minutes or until golden brown. coll for 10 minutes before slicing.