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    You are in: Home / Recipes / Asparagus Strudel Recipe
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    Asparagus Strudel

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 19, 2011

      This was both beautiful and tasty! I used phyllo dough, and cut the recipe in half, as there were only three of us for dinner. The combination of the goat cheese and leeks was a rich, creamy contrast to the flaky crunch of the pastry. For the asparagus, I used medium sized stalks that I microwaved for a minute instead of blanching. This would be a great dish for company, as you could prep the strudel ahead of time, and bake when you're ready for it. Made for ZWT7- Emerald City Shakers

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    • on January 20, 2010

      Like Kittencal, I substituted feta for goat cheese and dried mint. because that is what I had. I also went light on finely chopped onions. It was very good. I plan on repeating it, using leek and adding some shrimp as we love the blend of shrimp and asparagus, when family comes this Sunday.

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    • on June 09, 2006

      This recipe was chosen for the Zaar World Tour, It's absolutely wonderful! Really the only change I made was I used feta in place of goat cheese and increased the garlic, sooooo good! thanks Les, great recipe!...Kitten:)

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    • on June 02, 2006

      made this today and it was great. i did not use the mint because i did not find any at the store but it was stille good. thanks

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    Nutritional Facts for Asparagus Strudel

    Serving Size: 1 (157 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 296.5
     
    Calories from Fat 179
    60%
    Total Fat 19.9 g
    30%
    Saturated Fat 4.5 g
    22%
    Cholesterol 31.0 mg
    10%
    Sodium 123.1 mg
    5%
    Total Carbohydrate 24.7 g
    8%
    Dietary Fiber 2.7 g
    10%
    Sugars 2.4 g
    9%
    Protein 6.1 g
    12%

    The following items or measurements are not included:

    goat cheese

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