Asparagus and Potato Strudel




Rating: 3.16 / 5.00 (74 Votes)


Total time: 1 hour

Servings: 8.0 (servings)

For the dough:







For the filling mass:














For the sauce:










Instructions:

For the asparagus-potato strudel, make strudel dough, let rest for half an hour wrapped in plastic wrap.

For the filling, sauté the finely chopped onion and leek in olive oil with the herbs, cook the asparagus until al dente, peel the potato into large cubes and cook until soft.

Mix cream cheese and eggs, add Parmesan cheese, diced Gouda, cooled onion-leek mixture and breadcrumbs.

Roll out the strudel dough, spread the potato mixture on half of the dough, cut the asparagus once and lay it lengthwise on the potato mixture.

Carefully roll up the strudel. Place on a baking tray lined with baking paper and bake in a preheated oven at 190 °C for 45 minutes.

For the herb sauce, mix all the ingredients together, from the hard-boiled eggs, pass the yolk through a fine sieve, finely dice the cooked egg white.

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