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Asparagus Strudel

A phyllo pastry roll filled with sautéed onions, asparagus, and breadcrumb topping, served with vegan yogurt herb dressing.

From the Recipes Wiki (Fandom) · 18 ingredients
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Why it works: Asparagus and lemon work together. They rank in the top 4% of all ingredient pairs, and 704 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

The recipe

Oven400°F
Time40 minutes

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

  • -plus

Directions

Prepare the filling

  1. Preheat the oven to 400°F.

  2. Sauté the onions in 2 tablespoons of the butter or vegan margarine for 10 minutes, until soft but not browned.

  3. In another pan, heat 4 tablespoons of the butter or vegan margarine and sauté the crumbs until crisp.

  4. Melt the remaining butter or vegan margarine in a small saucepan.

Assemble the strudel

  1. Spread one phyllo pastry sheet out on a large board and brush with butter or margarine.

  2. Put another pastry sheet on top and brush with more butter or margarine.

  3. Repeat until all sheets have been used.

  4. Spread the onions evenly on top of the pastry, keeping the edges clear.

  5. Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley.

  6. Fold over 2 inches all around the pastry, then fold the long edges over to make a roll.

  7. Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape.

  8. Brush with remaining melted butter or margarine and sprinkle with the remaining crumbs.

Bake and serve

  1. Bake for 40 minutes, until golden and crisp.

  2. Garnish with parsley sprigs, lemon slices and asparagus tips.

  3. Combine yogurt and herb dressing ingredients, and serve with strudel.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Asparagus + lemontop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together704 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Parsley + lemontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,036 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Lemon + minttop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,998 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Lemon + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Phyllo pastry sheets
Form the crisp, flaky layered shell that encloses the filling.
Butter or vegan margarine
Adds richness and helps the phyllo layers turn golden and crisp when baked.
Onions
Provide sweetness and savory body as they soften into the filling.
Asparagus
Supplies the main vegetable filling and its fresh, green flavor.
Fine fresh breadcrumbs
Absorb moisture from the filling and add a crisp texture when toasted in butter.

The step that matters

Brushing each phyllo sheet with butter. Phyllo is thin and dries out quickly; a full, even coat of fat keeps the layers separate so they bake crisp rather than tough or patchy.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (butter, asparagus, parsley, lemon, yogurt, pepper, mint):

  1. Potatobetter flavor fit
  2. Carrotbetter flavor fit
  3. Tomatobetter flavor fit
  4. Onionthe original

Fit is the average pairing score against butter, asparagus, parsley, lemon, yogurt, pepper, mint. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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