Wrapped asparagus – crunchy & tasty

During the asparagus season, there will be no way out, at least once a week one asparagus dish will be served. Too short is the season. Aside from the soup, every other asparagus dish will be very welcome. Asparagus wrapped in a crunchy yufka dough is great. The strudel can be served warm or cold as well. After the asparagus season, other vegetables can jump into the seasonal gap. The Chef’s Handyman team loves changeable recipes very much. What about you?

Crunchy asparagus strudel

Cook the asparagus in salt water until cooked through or steam them. When finished cool them for some minutes.

Chef’s Handyman, crunchy asparagus strudel

To make the vegetarian filling, combine 300 g or 10 oz. of ricotta, 1 plain yoghurt, 1 egg, 50 g or 1.5 oz. roughly grated pistachios, 1 chopped chili, 50 g or 1.5 oz. of grated parmesan, salt, black pepper, 1 bunch of chopped chives, mixed, fresh and chopped herbs (basil, oregano, thyme) and lemon rind.

To make the vegan filling, combine 300 g or 10 oz. of silk bean curd, 1 plain vegan yoghurt, 2 portion egg replacement, 50 g or 1.5 oz. roughly grated pistachios, 1 chopped chili, 50 g or 1.5 oz. of grated almonds, salt, black pepper, 1 bunch of chopped chives, mixed, fresh and chopped herbs (basil, oregano, thyme) and lemon rind.

Apply liquid butter or olive oil on the top of the 10 yufka sheets. Pile them and place the sheets into a rectangle cake tin. Make sure, the sheets do overlap the border of the tin. Then place the filling on top off the sheets. Cut the asparagus in pieces. Place them on top of the filling. Close the strudel filling with the overlapped yufka sheets. Apply butter or oil on top. The ingredients are calculated for 2 small strudels or a bigger one.

Bake the asparagus strudel in the preheated oven at 200°C or 400°F for 30-40 minutes or until crisp and golden.

Shopping list for 2 vegetarian asparagus strudels, 9 x 10 x 1 inch cake pan: 20 yufka sheets (approx.. 12 x 13 inches), 8 green and 8 white asparagus, 300 g or 10 oz. ricotta, 1 plain yoghurt, 1 egg, 50 g or 1.5 oz. roughly grated pistachios, 1 chopped chili, 50 g or 1.5 oz. grated parmesan, salt, black pepper, 1 bunch chopped chives, mixed fresh chopped herbs (basil, oregano, thyme), 1 lemon, butter.

Shopping list for two asparagus strudels with the vegan filling: 20 yufka sheets (approx.. 12 x13 inches), 8 green and 8 white asparagus, 300 g or 10 oz. of silk bean curd, 1 plain vegan yoghurt, 2 portion egg replacement, 50 g or 1.5 oz. roughly grated pistachios, 1 chopped chili, 50 g or 1.5 oz. of grated almonds, salt, black pepper, 1 bunch of chopped chives, mixed fresh chopped herbs (basil, oregano, thyme), 1 lemon, olive oil.

Bon appetite, yours Chef’s Handyman team!