Asparagus and Leek Strudel

By LoriCaputo

Ingredients

• 8 sheets filo pastry
• 80 grams butter, melted
• 1/2 ½ tsp. sesame seeds
• 500 grams fresh asparagus
• 2 tbs. oil
• 350 grams leeks, sliced
• 35 grams flour
• 60 grams grated Swiss cheese
• 60 ml cream
• 2 tbs. chopped fresh oregano
• 2 tbs. chopped fresh parsley
• 1 tbs. seeded mustard

Preparation

Step 1

Layer pastry sheets together, brushing each with butter. Shape the filling along the center for pastry into 8 cm x 25 cm rectangle. Fold in short sides and roll over tightly to enclose the filling. Place strudel, seam side down, on oven tray, brush with remaining butter. Cut a few slits into pastry, sprinkle with seeds. Bake in a moderate oven for 40 minutes, or until strudel is browned.

Filling: Cut asparagus into 2 cm pieces. Boil, stream or microwave asparagus until just tender; drain, rinse under cold water, drain. Heat oil in pan and add the leeks, cook stirring until soft; drain on absorbent paper, and cool. Combine the leek and flour in a bowl, stir in asparagus and remaining ingredients.