Asparagus Strudel Food

ASPARAGUS STRUDEL

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same skillet, saute leeks in 1/4 cup butter for 5 minutes or until tender. , In a large bowl, combine the asparagus, leeks, cheese, eggs, lemon juice, parsley, mint, dill, almonds and cayenne., Melt remaining butter. Place one 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 vegetable mixture along the short end of dough to within 1 in. of edges. Fold long sides 1 in. over filling. Roll up jelly-roll style, starting with a short side. Place seam side down on a greased baking sheet. , Repeat, making three more strudels. Brush tops with remaining butter. Bake at 350° for 40-45 minutes or until golden brown. Cool for 10 minutes before slicing.,

ASPARAGUS STRUDEL

Steps:

• Preheat oven to 400ºF
• Heat olive oil in skillet on medium-high heat.
• Add garlic and leeks and sauté until crisp-tender, about 2 minutes.
• Stir in mint and orange rind, season with salt and pepper and cool.
• Combine leek mixture with goat cheese.
• Lay pastry on a floured surface and roll out to a 10 x 14-inch rectangle.
• Place on a parchment-lined baking sheet. Divide cheese mixture in half.
• Pile half of mixture along upper third of pastry lengthwise, leaving a 1-inch wide border on short sides and top.
• Lay asparagus spears evenly over top of filling.
• Cover with remaining cheese mixture.
• Brush all inside edges of pastry with beaten egg.
• Fold pastry over filling and tuck ends under.
• Slash top of strudel on the diagonal every 2-inches.
• Brush with egg.
• Bake for 20 to 25 minutes or until golden brown.

ASPARAGUS AND CHEESE TART

Steps:

• Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
• Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
• Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.

ASPARAGUS STRUDEL

Steps:

• 1. Blanch asparagus in large pot of boiling water for 3 minutes. Drain and pat dry. Place in bowl. 2. Saute leeks with shallots in 4 Tablespoons of the butter till transparent. Add to bowl of Asparagus. 3. Add all other ingredients except the remaining melted butter and phyllo. 4.Preheat oven to 350 degrees 5. Butter a cookie sheet with melted butter. Lay 1 leaf of phyllo on work surface and quickly brush with melted butter. (Be sure to keep a damp cloth over the remaining phyllo as you prepare the Strudel) Continue until you have 6 layers, buttering each one thoroughly. 6. Place half of the asparagus mixture along one short end, tuck ends in, and roll up jelly roll fashion. Place on large baking sheet. 7. Proceed to make second strudel with remaining phyllo, butter and filling and place it on the baking sheet. Leave ample space between the rolls. Brush tops of rolls with any remaining butter. 8. Bake 40-45 minutes, until golden. Cool slightly and slice into 2 inch pieces.

CRAB AND GOAT CHEESE STRUDEL

Steps:

• In a medium mixing bowl combine the goat cheese with the lemon juice, salt, pepper, and basil; mix together well and set aside. Cut the phyllo pastry in half lengthwise so that you have 2 (5 1/2-inch) wide pieces of dough. Keeping the piles of dough covered with a damp tea towel, lay one sheet of phyllo out on a lightly floured surface, brush it with a little melted butter, and place another sheet on top of it, staggered bu 1/2-inch to the left. Repeat until you have 4 layers of phyllo, staggering each by 1/2-inch, and then repeat the process to make a second identical pile. Spread half the goat cheese mixture in a line 1/2-inch in from one long inner edge of each phyllo pile. Next to the strip on the inside, make a long line of half the shredded crab meat. Distribute half the grilled onions and asparagus next to the crab, brush the long edge and the 2 short edges of the phyllo with meted butter and roll up the strudels tightly from left to right, squeezing the edges to seal them. Place the 2 strudels seam-side down on a baking sheet and brush the outside of each strudel with more melted butter. Sprinkle with the bread crumbs and, if desired, refrigerate for up to 2 hours.
• Roast the bell peppers over a gas flame, or on a tray under a hot broiler, turning so that the skin is evenly charred without burning and drying out the flesh. transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. The easiest way to peel them is to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel them under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds, and veins. In a blender, process the flesh to a smooth puree. You should have about 1 cup of puree.
• In a medium mixing bowl, combine red pepper puree with the lime juice, sour cream, paprika, salt, and pepper to taste. Blend together well and refrigerate, covered, until needed.
• Preheat the oven to 400 degrees and bring the sauce to room temperature. Bake the strudels in the hot oven for about 15 to 20 minutes, or until they are crisp and golden. Remove them to a cutting board, rest for 5 minutes, and slice off and discard or eat the very ends of the strudels. Slice each strudel into 3 equal lengths and slice each length into 3 spirals. Make a little pool of the red pepper sauce on each of 6 plates and place 3 spirals, cut side up, on the sauce. Garnish with a leaf of lettuce and serve immediately.

ASPARAGUS GRUYERE TART

Steps:

• Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
• Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

ASPARAGUS & RICOTTA STRUDEL (VEGETARIAN OR NOT YOUR CHOICE.)

Steps:

• Pre-heat oven to 375.
• Combine ricotta cheese, parmesan, dill, ham (if using), roasted pepper, green onion, egg white, salt, and pepper in a large bowl; set aside.
• Snap asparagus. Cut into 1/2 inch pieces. Cook, covered, in a small amount of water for about 5 minutes or just till crisp tender (don't overcook). Drain. Cool under cold water. Stir into ricotta mixture.
• Place one sheet of phyllo on a dry towel (keep remaining phyllo covered with a damp towel). Spray with Pam. Place another sheet of phyllo atop. Spray with Pam. Sprinkle with 1/4 of the bread crumbs. Repeat with remaining sheets and remaining bread crumbs. Spray last layer with Pam. Spoon cheese mixture lenghwise onto half of the top layer of phyllo, leaving about a 1 1/2 inch border on all sides. Fold in the shor sides over the filling. Starting from the longest side, roll up layers jelly roo style.
• Spray a large baking sheet with Pam. Place strudel, seam side down, on baking sheet. Spray with Pam. Using a sharp knife, score into 12 slices, cutting through top layer only. Bake in a 375 oven for 30 minutes or till light brown. Let stand for 10 minutes before serving. To serve, cut into slices.

ASPARAGUS WITH BRIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.
• Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese.
• Bake in preheated oven for 8 minutes.
• Increase oven to broil. Broil just until breadcrumbs are golden brown.

POTATO, ASPARAGUS AND MUSSEL SALAD

Steps:

• Place the potatoes in a large pot and cover with water. Bring the water to a boil over high heat, then add salt. Reduce the heat so the water is just simmering, and let the potatoes cook until just tender when a fork is inserted into the center, about 12 to 14 minutes. Drain and let them cool.
• Combine the shallots, parsley, vinegar, mayonnaise and mustard in a medium-size bowl and mix well. Fold in the capers and season with salt and pepper.
• Cube the potatoes, put them into a large bowl, and add about three-quarters of the dressing. Turn several times to mix well. Just before serving, add the mussels, asparagus and remaining dressing and toss again. Garnish with chopped parsley.

APPLE STRUDEL

Steps:

• In a large bowl, combine apples, sugar, raisins, pecans, cinnamon, salt and 1/4 cup bread crumbs. Toss until mixed.
• Heat oven to 375 degrees. Place 1 sheet phyllo on a work surface, and brush lightly with melted butter. Sprinkle with a scant tablespoon of bread crumbs. Repeat with remaining sheets of phyllo, stacking them.
• Spoon apple mixture over phyllo to within 1 1/2 inches of edges. Grasping long edges of phyllo, roll up jellyroll fashion. Place roll on a cookie sheet, seam side down. Brush with remaining melted butter. Bake until golden, about 30 minutes. Allow to cool, then sprinkle lightly with confectioners' sugar.

ASPARAGUS STRUDEL

Steps:

• 1. Mix 1/2 of the breadcrumbs w/ the asparagus cuts and onions. 2. Lay your first sheet of filo down on a lightly greased baking sheet. brush with butter. repeat with 7 more sheets. 3. Put the onion/asparagus mixture (1 inch from all sides) in the middle of the pastry and spread to within one inch of the edge. 4. Fold 1/2 inch up on all sides of the pastry. Fold the Horizontal edges in and roll into a tube. MOld into a horseshoe shape- gently. Brush with a bit more butter and sprinkle w/ remaining breadcrumbs. Bake in a pre-heated 350 oven for 20-30 minutes (until lightly golden on the outside). Serve with a side of sauce made from 1 cup yogurt (low-fat works fine) and tbs of lemon juice. Add a sprinkle of mint or dill for added bright flavors.