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Local Asparagus Strudel
with Pleasant Ridge Reserve, Balsamic Glazed onions and Hickory Nuts
recipe filevegetarianlocal asparagus strudel
Local Asparagus Strudel

Serves 3/4

1 Lb. local asparagus (blanched and trimmed) 1/4 cup balsamic glazed onion*
1/4 cup sliced pleasant ridge reserve cheese (hard cow's cheese)
1/4 cup hickory nuts
1/4 cup melted butter
Fresh ground black pepper 4 sheets of phyllo dough

Local Asparagus Strudel

Recipe by Chef Sarah Stegner

To work with the phyllo dough, keep it covered with a damp towel so it doesn't dry out. Put 1 sheet of phyllo dough on a cutting board. Brush with butter. Sprinkle with finely ground hickory nuts. Repeat the process 3 more times.

In a line along with edge of the phyllo lay the asparagus, the cheese, onions and remaining nuts. Sprinkle with salt and pepper.

Roll the phyllo into a tight log. Brush with butter. Bake at 375 degrees for 10 minutes or until golden brown.

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