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LOCATION: Recipes >> Entrée Pies >> Asparagus Strudel

Print this Recipe    Asparagus Strudel

Asparagus and Peanut Strudel

1 ounce butter
1 large onion, peeled and chopped
12 ounces fresh or frozen asparagus, chopped
4 ounces peanuts, chopped
salt and freshly ground black pepper
5 sheets filo pastry
4 ounces butter, melted
5 ounces Cheddar cheese, grated

In a frying pan, melt the butter and saute 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.

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