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Asparagus and Peanut Strudel
1 ounce butter
1 large onion, peeled and chopped
12 ounces fresh or frozen asparagus, chopped
4 ounces USA peanuts, chopped
salt and freshly ground black pepper
5 sheets filo pastry
4 ounces butter, melted
5 ounces vegetarian Cheddar cheese, grated
Serving Size : 8
In a frying pan, melt the butter and sauté the onion for 3 minutes Add the asparagus and peanuts and fry for a further 2 minutes. Remove from the heat and leave to cool. Add seasoning to taste. Unfold the sheets of filo pastry on a flat surface and brush each one liberally with butter then place them on top of one another to form layers. Scatter the asparagus mixture onto the pastry and sprinkle with 4oz /100g of the cheese. Carefully roll up the strudel lengthways and place on a baking tray. Brush with butter and sprinkle with the remaining cheese. Place in a preheated oven at 200 C/400 F/gas mark 6 for about 25-30 minutes until crisp and golden. Serve either hot or cold in slices.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
