Asparagus strudel

Asparagus Strudel.
Asparagus strudel.
Produce for the garnish

WITH the abundance of gorgeous asparagus around this spring, Justine Tyerman finally manages to extract a favourite recipe from home chef extraordinaire Christine Schaub.

“This strudel is a versatile dish,” says Christine. “It pairs well with fish, fowl and meats either as a side or on its own for a spring brunch. A good make-ahead dish which freezes well.

INGREDIENTS:

340g asparagus, trimmed

2 medium leeks, white and pale green parts only cleaned well and thinly sliced

1 tbs chopped shallot

225g unsalted butter, plus 3 tbs, melted

225g Gruyere cheese, grated

60g pistachios, roasted and chopped

2 eggs

2 tbs chopped fresh mint

2 tbs chopped fresh parsley

3 to 4 tbs chopped fresh dill

2 tbs snipped fresh chives

2 tbs chopped fresh lemon thyme leaves (optional)

1 tsp salt

1/2 tsp freshly ground pepper

1/2 tsp piment d’espelette or paprika

2 tbs fresh lemon juice

15 sheets Phyllo dough


METHOD:

1. Blanch asparagus in boiling water until crisp tender. Refresh under cold water, drain, dry thoroughly and slice into 1 inch pieces. Place in large bowl.

2. Saute leeks with shallot in 3 tbs of butter until transparent and just softened. Add to asparagus.

3. Add all remaining ingredients, except melted butter and phyllo sheets. Toss to combine.

4. Preheat oven to 180 C

5. Tape a sheet of parchment paper to a work surface. Place a sheet of parchment paper on a baking sheet. Lay one sheet of phyllo dough on work surface and brush quickly with butter (keep unused dough covered with damp cloth so as not to dry out) Layer 2 more sheets brushing each with butter. Spoon 1/5 of asparagus mixture along short end, roll and tuck in sides, jelly-roll style. Proceed with remaining rolls. Brush each with remaining butter leaving space between rolls.

6. Bake for 35 to 40 minutes or until golden. Cool slightly and cut diagonally into thirds.

7. Serve with simple Dijon sauce made with 1 part good-quality mayonnaise to 1 part Dijon mustard and squeeze of fresh lemon juice.

Garnish with fresh dill.
Serves 6 to 8



WITH the abundance of gorgeous asparagus around this spring, Justine Tyerman finally manages to extract a favourite recipe from home chef extraordinaire Christine Schaub.

“This strudel is a versatile dish,” says Christine. “It pairs well with fish, fowl and meats either as a side or on its own for a spring brunch. A good make-ahead dish which freezes well.

INGREDIENTS:

340g asparagus, trimmed

2 medium leeks, white and pale green parts only cleaned well and thinly sliced

1 tbs chopped shallot

225g unsalted butter, plus 3 tbs, melted

225g Gruyere cheese, grated

60g pistachios, roasted and chopped

2 eggs

2 tbs chopped fresh mint

2 tbs chopped fresh parsley

3 to 4 tbs chopped fresh dill

2 tbs snipped fresh chives

2 tbs chopped fresh lemon thyme leaves (optional)

1 tsp salt

1/2 tsp freshly ground pepper

1/2 tsp piment d’espelette or paprika

2 tbs fresh lemon juice

15 sheets Phyllo dough


METHOD:

1. Blanch asparagus in boiling water until crisp tender. Refresh under cold water, drain, dry thoroughly and slice into 1 inch pieces. Place in large bowl.

2. Saute leeks with shallot in 3 tbs of butter until transparent and just softened. Add to asparagus.

3. Add all remaining ingredients, except melted butter and phyllo sheets. Toss to combine.

4. Preheat oven to 180 C

5. Tape a sheet of parchment paper to a work surface. Place a sheet of parchment paper on a baking sheet. Lay one sheet of phyllo dough on work surface and brush quickly with butter (keep unused dough covered with damp cloth so as not to dry out) Layer 2 more sheets brushing each with butter. Spoon 1/5 of asparagus mixture along short end, roll and tuck in sides, jelly-roll style. Proceed with remaining rolls. Brush each with remaining butter leaving space between rolls.

6. Bake for 35 to 40 minutes or until golden. Cool slightly and cut diagonally into thirds.

7. Serve with simple Dijon sauce made with 1 part good-quality mayonnaise to 1 part Dijon mustard and squeeze of fresh lemon juice.

Garnish with fresh dill.
Serves 6 to 8



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