Asparagus Strudel Recipe

Ingredients for Asparagus Strudel

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup thinly sliced leeks
• 1/4 cup chopped fresh mint
• Zest of 1 orange
• Salt & Freshly Ground Black Pepper
• 4 ounces (113g) crumbled goat cheese
• Frozen Puff Pastry
• 1 pound asparagus
• 1 large egg, beaten with 1 tablespoon water

How to Make Asparagus Strudel

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. In a bowl, gently combine the cooled leek mixture with 4 ounces (113g) crumbled goat cheese.
6. On a lightly floured surface, roll out 1 sheet (14.1 oz / 400g) of puff pastry to a 10 x 14-inch rectangle.
7. Transfer the pastry to the prepared baking sheet.
8. Divide the cheese mixture in half.
9. Spread half the cheese mixture evenly along the upper third of the pastry, leaving a 1-inch border on the short sides and top.
10. Arrange the blanched asparagus spears evenly over the cheese mixture.
11. Top with the remaining cheese mixture.
12. Beat 1 large egg with 1 tablespoon of water. Brush the inside edges of the pastry with the egg wash.
13. Fold the pastry over the filling, tucking the ends underneath to seal.
14. Using a sharp knife, cut several 2-inch diagonal slashes across the top of the strudel to allow steam to escape.
15. Brush the top of the strudel with the remaining egg wash.
16. Bake for 20-25 minutes, or until the pastry is golden brown and the filling is heated through.