Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Onions; finely chopped 8 Phyllo pastry sheets
1/4 lb Butter or vegan margarine 1 1/2 lb Trimmed asparagus; washed,
-plus: - chopped and cooked
2 tb Butter or vegan margarine - until tender
1 1/3 c Fine fresh breadcrumbs 1/4 c Finely chopped parsley

---------------------------------TO GARNISH---------------------------------
Parsley sprigs Asparagus tips
Lemon slices

------------------------VEGAN YOGURT HERB DRESSING------------------------
1/2 c Vegan yogurt Freshly ground black pepper
Salt 2 tb Chopped mint

Preheat the oven to 400 F. Saute the onions in 2 tablespoons of the butter
or 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.

Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
0-394-57123-1 Typed for you by Karen Mintzias

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