Asparagus Strudel

Asparagus Strudel Recipe - Austrian Vegetarian Dish

Region / culture: Austria | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 6 |

Vegetarian diet

Introduction

Asparagus Strudel is a delightful and elegant dish that combines the tender, earthy flavors of asparagus with the crisp, buttery texture of phyllo pastry. This recipe offers a unique twist on traditional strudel, incorporating savory elements and a vegan option that makes it accessible to a wider audience. Perfect for spring gatherings, brunches, or a sophisticated dinner side, this dish is sure to impress with its beautiful presentation and complex flavors.

History

The concept of strudel, a layered pastry with a filling, originates from Central Europe, with the most famous variant being the apple strudel. However, the versatility of strudel dough has allowed for numerous savory and sweet variations to emerge over time. The Asparagus Strudel is a modern take on this traditional dish, incorporating vegetables into the filling for a fresh and seasonal twist. This recipe reflects the growing trend of incorporating more plant-based options into classic dishes.

Ingredients

2 large onions, finely chopped
0.25 lb (113 g) + 2 tbsp butter or vegan margarine
1.33 cup fine fresh breadcrumbs
8 phyllo pastry sheets
1.5 lb (680 g) trimmed asparagus, washed, chopped and cooked until tender
0.25 cup finely chopped parsley

Garnish

parsley sprigs
lemon slices
asparagus tips

Vegan yogurt and herb dressing

0.5 cup vegan yogurt
salt
freshly ground black pepper
2 tbsp chopped mint

How to prepare

Preheat the oven to 400°F (204°C).
Sauté the onions in 2 tbsp of butter or vegan margarine for 10 minutes, until soft but not browned.
In another pan, heat 4 tbsp of butter or vegan margarine and sauté 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 the 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.

Variations

For a non-vegan version, traditional butter and yogurt can be used in place of vegan margarine and yogurt. Adding crumbled feta or goat cheese to the filling can introduce a tangy flavor contrast. For those who enjoy a bit of heat, a sprinkle of red pepper flakes in the asparagus mixture can add a pleasant warmth.

Cooking Tips & Tricks

To achieve the perfect Asparagus Strudel, it's essential to keep the phyllo pastry sheets covered with a damp cloth when not in use to prevent them from drying out. When sautéing the onions, ensure they are soft but not browned to maintain a subtle flavor. Cook the asparagus until just tender to preserve its vibrant color and nutrients. Finally, when rolling the strudel, do so gently to avoid tearing the delicate pastry.

Serving Suggestions

Serve the Asparagus Strudel warm, garnished with fresh parsley, lemon slices, and asparagus tips. The vegan yogurt and herb dressing adds a refreshing, creamy element that complements the savory flavors of the strudel. A side salad or roasted vegetables would complete the meal beautifully.

Cooking Techniques

The key technique in this recipe is the layering and rolling of the phyllo pastry. Working quickly and gently is crucial to prevent the pastry from breaking. Another important technique is sautéing the onions and breadcrumbs to the perfect texture, which adds depth to the dish's overall flavor profile.

Ingredient Substitutions

If phyllo pastry is not available, puff pastry can be used as an alternative, though the texture will be slightly different. For a gluten-free option, gluten-free phyllo or pastry sheets can be substituted. Leeks can be used in place of onions for a milder flavor.

Make Ahead Tips

The asparagus filling can be prepared a day in advance and stored in the refrigerator. The strudel can also be assembled and kept refrigerated for a few hours before baking. However, it's best to bake it fresh to achieve the perfect crispy texture.

Presentation Ideas

For an elegant presentation, slice the strudel diagonally and arrange the slices on a platter, garnished with fresh herbs and edible flowers. Drizzle the vegan yogurt and herb dressing around the platter for a visually appealing finish.

Pairing Recommendations

Asparagus Strudel pairs wonderfully with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, a sparkling lemonade or herbal tea complements the flavors of the dish.

Storage and Reheating Instructions

Leftover Asparagus Strudel can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place in a 350°F (175°C) oven for 10-15 minutes, or until heated through and crispy. Microwaving is not recommended as it can make the pastry soggy.

Nutrition Information

Calories per serving

A single serving of Asparagus Strudel contains approximately 250 calories. This makes it a relatively light option that can fit into a balanced diet, especially when served alongside a hearty salad or protein source.

Carbohydrates

A serving of Asparagus Strudel contains approximately 30 grams of carbohydrates. The primary sources of carbohydrates in this dish are the phyllo pastry and breadcrumbs, which provide energy and a delightful crunch.

Fats

This recipe contains about 15 grams of fat per serving, mainly from the margarine used in cooking the onions, sautéing the breadcrumbs, and brushing the phyllo sheets. Opting for a vegan margarine can offer a healthier fat profile, including less saturated fat.

Proteins

Each serving of Asparagus Strudel offers around 5 grams of protein, primarily from the asparagus and breadcrumbs. While not high in protein, this dish can be part of a balanced meal when served with a protein-rich side.

Vitamins and minerals

Asparagus is a nutritional powerhouse, providing an excellent source of vitamins A, C, E, and K, as well as folate and iron. These nutrients contribute to overall health, supporting the immune system, vision, and blood health.

Alergens

The primary allergens in this recipe include gluten (from the phyllo pastry and breadcrumbs) and potentially dairy, depending on the type of margarine used. A gluten-free alternative can be used for those with sensitivities.

Summary

Overall, Asparagus Strudel is a moderately healthy dish that offers a good balance of carbohydrates and fats, with a modest amount of protein. It is rich in vitamins and minerals, thanks to the asparagus, making it a nutritious choice for a special occasion or as part of a balanced meal.

Summary

Asparagus Strudel is a sophisticated and flavorful dish that brings a touch of elegance to any meal. With its tender asparagus filling, crisp phyllo pastry, and the option for a vegan adaptation, it's a versatile recipe that can cater to various dietary preferences. Whether served as part of a festive brunch or a casual dinner, this strudel is sure to delight with its delightful textures and rich flavors.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Asparagus Strudel. It was many years ago, during a trip to Austria with my husband. We were exploring the picturesque countryside, indulging in the delicious local cuisine, when we stumbled upon a charming little bakery in a quaint village. The aroma of freshly baked pastries wafted through the air, drawing us in like bees to honey.

As we entered the bakery, we were greeted by the sweet old baker, a jovial man with a twinkle in his eye. He welcomed us warmly and began to regale us with tales of his beloved recipes, passed down through generations of bakers in his family. I was immediately captivated by his passion for cooking and baking, and I knew that I had to learn from him.

One day, as I was admiring the beautiful display of pastries in the bakery, the baker approached me with a mischievous smile. "I have a special recipe that I think you will love," he said, his eyes twinkling with excitement. "It is a traditional Austrian dish called Asparagus Strudel, and it is a true delicacy."

I eagerly agreed to learn the recipe, and the baker invited me into his kitchen to watch him work his magic. As he deftly rolled out the thin layers of dough, carefully placed the tender asparagus spears on top, and expertly folded the strudel into a perfect package, I was mesmerized by his skill and precision.

After a few hours of hands-on learning, the baker presented me with a freshly baked Asparagus Strudel, golden and crisp on the outside, with a savory filling of tender asparagus and creamy cheese inside. The first bite was a revelation – the delicate flavors of the asparagus melded perfectly with the rich cheese, and the flaky pastry melted in my mouth. It was a taste sensation unlike anything I had ever experienced before.

From that day on, Asparagus Strudel became a staple in my repertoire of recipes. I would make it for special occasions, family gatherings, and dinner parties, delighting my guests with the unique and delicious dish that I had learned from the kind old baker in Austria.

Over the years, I have adapted the recipe to suit my own tastes and preferences, adding a sprinkle of fresh herbs here, a dollop of tangy mustard there. Each time I make Asparagus Strudel, I am transported back to that cozy bakery in the Austrian countryside, where I first learned the art of baking from a master.

As I sit in my kitchen now, preparing a batch of Asparagus Strudel for my family, I can't help but smile at the memories that flood back to me. The laughter of the baker, the aroma of fresh dough rising in the oven, the taste of that first bite of savory perfection – it all comes rushing back, filling me with warmth and joy.

I may not be a professional baker like the kind old man in Austria, but I am grateful for the opportunity to learn from him and to pass on his cherished recipe to future generations. As I take the Asparagus Strudel out of the oven, golden and bubbling with cheese, I know that I am creating a new memory, a new tradition, for my own family to enjoy.

And as we sit down to savor the delicious dish together, I can't help but feel grateful for the joy that cooking and baking have brought into my life. The simple act of preparing a meal, of sharing it with loved ones, is a gift that keeps on giving – a gift that I will always treasure, just like the recipe for Asparagus Strudel that I learned so many years ago in that charming Austrian bakery.