This savory strudel made with asparagus and served with a beet and horseradish sauce will be a tasty first course. You'll need:
Prep Time: 60 minutes
Cook Time: 40 minutes
Ingredients:
- 1/4 pound (100 g) puff pastry (commercially prepared will be fine)
- 1/2 pound asparagus
- 3 beets, boiled, peeled, and diced
- 1 horse radish, grated
- 2 apples, peeled and diced
- A leek
- 4 whole eggs, lightly beaten
- 1/4 pound (100 g) Parmigiano, grated
- 1/4 pound (100 g) Fontina, diced
- 1/4 pound (100 g, or a stick) unsalted butter
Preparation:
Begin by cleaning the asparagus and trimming away the white parts of the spears. Slice the white part of the leak, discarding the green part, and sauté the asparagus spears with it in some of the butter. When the asparagus spears are done let the mixture cool, and then add the cheeses and eggs. Season the mixture to taste with salt and pepper.
Roll out the puff pastry, spread the filling over it, roll it up, and bake it following the manufacturer's directions (one generally bakes strudel at about 400 F (200 C) for a while, then reduced the heat to about 350 F (175 C) for the remainder) on a greased cookie sheet.
For the sauce, set the beets to boil in lightly salted water; when they're fork-tender remove them from the pot, peel them, and dice them. While they're cooking grate the radish and dice the apples, then sauté the apples and horse radish in some of the butter until the apples are cooked. Combine the ingredients to make homogenous sauce, and serve it with the strudel, which you will want to slice.
Roll out the puff pastry, spread the filling over it, roll it up, and bake it following the manufacturer's directions (one generally bakes strudel at about 400 F (200 C) for a while, then reduced the heat to about 350 F (175 C) for the remainder) on a greased cookie sheet.
For the sauce, set the beets to boil in lightly salted water; when they're fork-tender remove them from the pot, peel them, and dice them. While they're cooking grate the radish and dice the apples, then sauté the apples and horse radish in some of the butter until the apples are cooked. Combine the ingredients to make homogenous sauce, and serve it with the strudel, which you will want to slice.
