Asparagus Strudel
A great and quick recipe to use up leftovers from asparagus dinner. We like to eat the strudel with a dab of Bozner sauce. Otherwise, it's also great with a colourful spring salad, or to take on the go.
- cook time 10 min
- total time 40 min
Ingredients
Serves 4- 500 g asparagus
- 1 tbsp vinegar
- 1 tsp sugar
- 1 pack puff pastry
- 2 tbsps horseradish
- salt
Instructions
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500 g asparagus
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1 tbsp vinegar
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1 tbsp salt
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1 tsp sugar
Peel the asparagus and bring a pot of water to the boil. Cook the asparagus with vinegar, salt and sugar for 10 to 12 minutes.
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In the meantime, pre-heat the oven to 230 °C. If you like, you can prepare a Boznersauce in the meantime to serve with the strudel later.
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1 pack puff pastry
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2 tbsps horseradish
Roll out the puff pastry and spread one half with the horseradish.
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Place the cooked asparagus on the pastry and fold together as desired. Brush with a little asparagus stock and bake for 25 to 30 minutes.
Tips
Put the asparagus stock in a large preserving jar and use it for other great asparagus recipes, such as our Asparagus Risotto.
This recipe is perfect for using leftover cooked asparagus. Then it is even quicker to prepare.
Happy cooking and Mahlzeit!
Comments
★★★★★Ralf am 06.06.22 um 14:32
Mega gut!
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