---------- Recipe via Meal-Master (tm) v8.05
       Title: Asparagus Strudel
  Categories: Cookies
       Yield: 6 servings
       2 lg Onions; finely chopped
     1/4 lb Butter or vegan margarine
       2 tb Butter or vegan margarine
   1 1/3 c  Fine fresh breadcrumbs
       8    Phyllo pastry sheets
   1 1/2 lb Trimmed asparagus; washed
            Chopped and cooked
            Until tender
     1/4 c  Finely chopped parsley
            -----to garnish-----
            Parsley sprigs
            Lemon slices
            Asparagus tips
            -----vegan yogurt & herb
     1/2 c  Vegan yogurt
            Freshly ground black pepper
       2 tb Chopped mint
   Preheat the oven to 400 F.  Saute the onions in 2 tablespoons of the
   butter or vegan margarine for 10 minutes, until soft but not browned.
    In another pan, heat 4 tablespoons of the butter or vegan margarine
   saute the crumbs until crisp.  Melt the remaining butter or vegan
   margarine in a small saucepan.
    Spread one phyllo pastry sheet out on a large board and brush with
   or margarine.  Put another pastry sheet on top and brush with more
   or margarine.  Repeat until all sheets have been used.
    Spread the onions evenly on top of the pastry, keeping the edges
   Put the asparagus over the top of the onions and sprinkle with
   three-quarters of the crumbs and the parsley.
    Fold over 2 inches all around the pastry, then fold the long edges
   to make a roll.
    Place the roll, seam side down, on a baking sheet and bend it around
   a horseshoe shape.  Brush with remaining melted butter or margarine
   sprinkle with the remaining crumbs.  Bake for 40 minutes, until
   golden and
   crisp.  Garnish with parsley sprigs, lemon slices and asparagus tips.
    Combine Yogurt and Herb Dressing ingredients, and serve with
    Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
   0-394-57123-1 Typed for you by Karen Mintzias