Asparagus Strudel

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!