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Measurements

Vegan Asparagus Strudel

Yield: 6 Servings

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

TO GARNISH
Parsley sprigs
Lemon slices
Asparagus tips

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

Preheat the oven to 400 F. Saute the onions in 2 tablespoons of the vegan margarine for 10 minutes, until soft but not browned.
In another pan, heat 4 tablespoons of the vegan margarine and saute the crumbs until crisp. Melt the remaining vegan margarine in a small saucepan.
Spread one phyllo pastry sheet out on a large board and brush with margarine. Put another pastry sheet on top and brush with more 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 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.


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