• 6servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, D, E, P
MineralsNatrium, Silicon, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 2 larges Onions; finely chopped

  2. 1/4 pounds Butter or vegan margarine plus:

  3. 2 tablespoons Butter or vegan margarine

  4. 11/3 cup Fine fresh breadcrumbs

  5. 8 Phyllo pastry sheets

  6. 1 1/2 pounds Trimmed asparagus; washed, chopped and cooked until tender

  7. 1/4 cup Finely chopped parsley

  8. Parsley sprigs

  9. Lemon slices

  10. Asparagus tips

  11. 1/2 cup Vegan yogurt

  12. Salt

  13. Freshly ground black pepper

  14. 2 tablespoons Chopped mint

Instructions Jump to Ingredients ↑

  1. TO GARNISH VEGAN YOGURT & HERB DRESSING 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


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