Ingrédients pour Asparagus Strudel
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1 cup thinly sliced leeks
- 1/4 cup chopped fresh mint
- zest of 1 orange
- generously with salt and freshly ground black pepper
- 4 ounces (113g) crumbled goat cheese
- 1 sheet (14.1 oz / 400g) frozen puff pastry, thawed
- fresh asparagus spears, trimmed
- 1 large egg
- 1 tablespoon water
- parchment paper
- flour (for dusting)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Asparagus Strudel? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Asparagus Strudel
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Blanch asparagus: If using thick stalks, peel them first. Blanch in boiling water for 2 minutes (thick) or 1 minute (thin). Immediately transfer to an ice bath to stop cooking. Drain well.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 2 cloves minced garlic and 1 cup thinly sliced leeks. Sauté until tender-crisp, about 2 minutes.
- Stir in 1/4 cup chopped fresh mint and the zest of 1 orange. Season generously with salt and freshly ground black pepper. Set aside to cool.
- In a bowl, gently combine the cooled leek mixture with 4 ounces (113g) crumbled goat cheese.
- On a lightly floured surface, roll out 1 sheet (14.1 oz / 400g) of puff pastry to a 10 x 14-inch rectangle.
- Transfer the pastry to the prepared baking sheet.
- Divide the cheese mixture in half.
- Spread half the cheese mixture evenly along the upper third of the pastry, leaving a 1-inch border on the short sides and top.
- Arrange the blanched asparagus spears evenly over the cheese mixture.
- Top with the remaining cheese mixture.
- Beat 1 large egg with 1 tablespoon of water. Brush the inside edges of the pastry with the egg wash.
- Fold the pastry over the filling, tucking the ends underneath to seal.
- Using a sharp knife, cut several 2-inch diagonal slashes across the top of the strudel to allow steam to escape.
- Brush the top of the strudel with the remaining egg wash.
- Bake for 20-25 minutes, or until the pastry is golden brown and the filling is heated through.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
9g
Fat
22g
Carbs
8g
