Asparagus Strudel

1 half pound package of frozen asparagus
4 sheets phyllo dough, cut in half creating 8 smaller sheets
1 stick butter, melted (you won't need it all)
1/4 cup bread crumbs (seasoned ok)
1/4 cup good quality Parmesan cheese
Salt & pepper
2 cloves minced garlic
2 tablespoons minced onion
Dried red pepper flakes

Preheat oven to 350° F.
The butter used to moisten the phyllo is flavored, not plain.
In a small sauté pan, melt the butter, add the garlic and onions and crumbled pepper, about 3 minutes.
Sprinkle with salt and pepper to taste. Keep warm and liquid.

Using parchment facilitates rolling the strudel. Work on parchment to moisten your phyllo and ultimately, you can transfer the parchment to a jellyroll pan. Lay out one sheet of phyllo, and be sure to cover the rest with a damp well-wrung out tea towel. Use the flavored butter to brush on the phyllo dough (bits of the onion and garlic can be included). Sprinkle with bread crumbs in every other layer of phyllo. Continue brushing all sheets with butter, stacking them and crumbing every other layer. Reserve a bit of the cheese and bread crumbs to sprinkle on the completed strudel.

Toss the asparagus into the pan where the flavored butter just to pick up some flavor. Take the asparagus and divide in 2 even batches. Lay batches end to end in the lower third of the phyllo square. A border of about 1 1/2-2" should remain on either side of the asparagus.

Begin rolling the strudel by first folding the borders over the ends of the bunches. This will create a "closed" end to your strudel. Brush the borders with butter to ensure they don't break and to seal them. Carefully roll the strudel, making sure the ends stay closed. Be careful not to tear the phyllo.

Brush the strudel with butter and sprinkle with cheese and bread crumbs.
Transfer the completed strudel to a jellyroll pan with the parchment paper.
Bake for about 15 minutes or until browned.

Re: Asparagus...If they are in season and you'd like to use fresh, you can roast or sauté them. Make sure they are cooled before proceeding with assembly.

Source of recipe: Chiffonade