Asparagus Strudel

For guests, to prepare.

Sift the flour onto a surface. Press an indentation in the center. Beat in egg, add oil, salt and a little lukewarm water. Knead everything into a smooth dough of medium consistency until silky smooth. Wrap in plastic wrap and let rest at room temperature for thirty minutes.

Make the asparagus sections in enough salted water for four min. Drain the asparagus sections and drain well. Pour into a large bowl.

Sauté the leek rings in the butter (1). Add to the asparagus form.

Mix egg yolks and juice of one lemon. Add the herbs, almond flakes and cheese to the vegetables. Mix well and season with paprika, salt, pepper and cayenne pepper.

Roll out the dough thinly on a little flour. Place a tea towel underneath. Pull out the dough paper-thin over the back of your hand. Cut away any thick edges.

Brush the surface of the dough with melted butter. Spread filling evenly on top, leaving a border about three inches wide. Wrap the sides and roll up the strudel using the cloth. Place with the seal side down on a baking sheet lined with parchment paper. Brush the strudel with melted butter.

Meanwhile, bake the asparagus strudel in the oven heated to 200 °C on the second rack from the bottom for about thirty-five minutes.

Brush with butter once or twice more.

Tip: Serve the strudel with a hollandaise sauce or a tomato sauce.

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