Asparagus Strudel

strudel asparagus5

I got carried away in the Hamptons last weekend and bought way too much local asparagus at the farmers' market.

I made my asparagus & leek tart, roasted asparagus, and I had a few spears in my omelets every a.m., but I still had a bunch leftover. What to make with the rest of my asparagus?

Here is a great lunch or first course idea.

Let's call it Asparagus Strudel for lack of a better name.

Next time I think I would use slices from a fresh Pullman loaf or Pepperidge Farm white bread, but since I had these brioche rolls ready to go to the birds, I tried it this way.

The results were excellent.

Take your slices of bread and roll them flat with a rolling pin.
Lay them on a baking sheet and cover them with a damp dish towel for about 5 minutes to keep them moist.

Spread some Dijon mustard on each slice and top with a prosciutto slice.

Lay some cooked asparagus spears to fit on top and a slice of either Jarlsberg or Gruyere cheese on top of that.

Roll your bundles and lay them seam side down on the baking sheet.

Brush with melted butter and bake at 425 for about 10 minutes until starting to brown.

Cut the little bundles in half, and voila! you have mini strudels!


Jamie said…
That is too cute! That is so clever to roll out the bread flat and use as rolls. I love it. This look so tasty!
very ingenius...the ingredients with a touch of mustard...Priceless. Thanks
Anonymous said…
You are too much!!! They look beautiful and I'm sure they were!!
Ciao Chow Linda said…
Very clever and delicious use of that asparagus. Who else but you has leftover BRIOCHE buns?
How perfect! I love asparagus, but wrapped in a bundle of cheese, cured meat and bread, is almost too good to be true!
Love the asparagus peeking out of the butter glazed cheesy goodness!
kat said…
What a clever use of ingredients!
They look excellent. Great idea for an appetizer party!
RecipeGirl said…
The Hamptons? That sounds dreamy.

These look like a great quicky appetizer idea. Yum!
excellent rescue effort - they look so mouthwatering
Foodiewife said…
Another great idea from Stace. So simple to make, but it looks so impressive. How I'd love to bite into that crunch and buttery goodness.
LaDue & Crew said…
Can't go wrong with Asparagus, Jarlsberg, and Brioche! I want some for breakfast!
lisaiscooking said…
Too much asparagus sounds like a good problem to have! Great idea with the strudel.
Pam said…
Stacey - this looks AMAZING and so pretty too. Nicely done.
The JR said…
You can't possibly have too much asparagus! Your strudel looks awesome.

Maria said…
I love how the asparagus is tucked inside. Looks very tasty!
Sounds like you had a great weekend. I have to check out those cookbooks you mentioned in your last post.

These strudels look great. I think when I first saw the word "strudel" I was expecting something more complicated. I'm glad these were much simpler than I expected.

Tell me about the asparagus glut! My attempt to stick more to local, seasonal vegetables is making my husband crazy. It's all asparagus all the time!
Caroline said…
This recipe looks awesome. Just an FYI to let you know I've nominated you for the Kreativ Blogger Award. You can get the details on my blog - hope you can participate. I love your blog!!

Lori Lynn said…
Great idea! They look so tasty. The cross-section photo says it all.
Stace - Come with Taste With The Eyes because we are using the same ingredients! ha
joe@italyville said…
looks great Stacey! very creative.
Oooh yum! The perfect little finger food. Seems perfect for the Hamptons :)

Kerstin said…
What a fantastic idea! Looks so good!
Anonymous said…
These look scrumptious! I love the idea of asparagus strudel and prosciutto is a great addition too!
Melissa said…
Oh my. With the cheese... and the prosciutto... oh jeez. And the flaky crust.