Asparagus Strudel

---

If only thick stalks of asparagus are available, peel the stalks. Blanch in boiling water for 2 minutes, drain and run under cold water until cold. If you have thin stalks, do not peel them, and blanch for only 1 minute.

---

Steps

---

Preheat oven to 400f.

---

Heat olive oil in skillet on medium-high heat.

---

Add garlic and leeks and saut until crisp-tender , about 2 minutes.

---

Stir in mint and orange rind , season with salt and pepper and cool.

---

Combine leek mixture with goat cheese.

---

Lay pastry on a floured surface and roll out to a 10 x 14-inch rectangle.

---

Place on a parchment-lined baking sheet.

---

Divide cheese mixture in half.

---

Pile half of mixture along upper third of pastry lengthwise , leaving a 1-inch wide border on short sides and top.

---

Lay asparagus spears evenly over top of filling.

---

Cover with remaining cheese mixture.

---

Brush all inside edges of pastry with beaten egg.

---

Fold pastry over filling and tuck ends under.

---

Slash top of strudel on the diagonal every 2-inches.

---

Brush with egg.

---

Bake for 20 to 25 minutes or until golden brown.

---

Ingredients

---

olive oil, garlic, leeks, mint, orange rind, salt & freshly ground black pepper, goat cheese, frozen puff pastry, asparagus, egg