Instructions:
Preheat the oven to 400°. Sauté the onions in 2 tablespoons of
the butter (or use vegan margarine) for 10 minutes, until soft but not
browned.
In another pan, heat 4 tablespoons of the butter or vegan margarine
and saute the crumbs until crisp. Melt the remaining butter or
vegan margarine in a small saucepan.
Spread one phyllo pastry sheet out on a large board and brush
with butter or margarine. Put another pastry sheet on top and
brush with more butter or margarine. Repeat until all sheets have
been used.
Spread the onions evenly on top of the pastry, keeping the edges
clear.
Put the asparagus over the top of the onions and sprinkle with
three-quarters of the crumbs and the parsley.
Fold over 2 inches all around the pastry, then fold the long edges
over to make a roll.
Place the roll, seam side down, on a baking sheet and bend it
around into a horseshoe shape. Brush with remaining melted butter
or margarine and sprinkle with the remaining crumbs. Bake for
40 minutes, until golden and crisp. Garnish with parsley sprigs,
lemon slices and asparagus tips.
Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.
Serves 6.
Adapted from "The Complete Vegetarian Cuisine" by Rose Elliot as posted by Karen M.
