Asparagus Strudel

Source: Midwest Living

Makes 6 appetizer servings
Prep: 25 minutes
Bake: 15 minutes

16 medium-size asparagus spears
8 sheets frozen phyllo dough, thawed
1/3 cup butter, melted
Salt
Freshly ground pepper
1/2 cup chopped walnuts, toasted
1/2 cup shredded Gruyere cheese (2 ounces)

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. 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.) 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. 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.

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.

Source:
<http://www.midwestliving.com/recipe/recipedetail.jhtml?recipeId=34424>



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