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Ingredients

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Directions

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  • If you like, scrape scales from asparagus spears. Trim off tough ends. Cook asparagus, covered, in boiling salted water for 5 to 7 minutes or until the asparagus is bright-green and crisp-tender. Immediately drain the asparagus and place in ice water. Drain asparagus; dry on paper towels.

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  • Meanwhile, unfold phyllo dough. Place one sheet of phyllo on a work surface. Brush with some of the melted butter. Repeat 3 more times. (Cover remaining phyllo with a damp cloth to prevent drying.)

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Instructions Checklist
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  • Place 2 asparagus spears along one short end of phyllo about 4 inches from the short end of the dough, placing tip to stalk at the center. Sprinkle lightly with salt and pepper. Sprinkle about 1 tablespoon each of the walnuts and Gruyere cheese over the asparagus.

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  • Fold the phyllo dough over the stalks and repeat arranging asparagus, walnuts, and cheese, then folding until there are 8 stalks of asparagus total. Press edges to seal. If necessary, cut off any excess phyllo at ends of roll. (Roll should measure about 11-1/2x3-1/2 inches). Brush strudel with melted butter. Repeat for one more strudel. Place strudels, seam sides down, on a large baking sheet. Cut each strudel with a sharp knife into 6 pieces.

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Instructions Checklist
  • Bake strudels in a 400 degree F oven for 15 to 20 minutes or until golden brown. If you like, garnish with crisp-cooked asparagus spears and champagne grapes. Makes 6 appetizer servings.

Nutrition Facts

257 calories; 22 g total fat; 9 g saturated fat; 5 g polyunsaturated fat; 5 g monounsaturated fat; 39 mg cholesterol; 245 mg sodium. 151 mg potassium; 10 g carbohydrates; 2 g fiber; 1 g sugar; 7 g protein; 583 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 73 mcg folate; 0 mcg vitamin b12; 121 mg calcium; 1 mg iron;

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