1 Review

Had fresh asparagus from a local farmer that needed using - what a wonderful recipe for Sunday brunch. I doubled the parm and the thyme as I love the flavors. Picture looks a bit wonked as I tried to take the strudel out in one piece! Would recommend cutting before removing! Served with mimosas.

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keeney June 14, 2010
Mushroom and Asparagus Strudel