Asparagus Strudel

Ingredients

 * 2 large onions, finely chopped
 * ¼ lbs + 2 tbsp butter or vegan margarine
 * 1⅓ cup fine fresh breadcrumbs
 * 8 phyllo pastry sheets
 * 1½ lbs trimmed asparagus, washed, chopped and cooked until tender
 * ¼ cup finely chopped parsley

Garnish

 * parsley sprigs
 * lemon slices
 * asparagus tips

Vegan yogurt and herb dressing

 * ½ cup vegan yogurt
 * salt
 * freshly ground black pepper
 * 2 tbsp chopped mint

Directions

 * 1) Preheat the oven to 400 °F.
 * 2) Sauté the onions in 2 tablespoons of the butter or vegan margarine for 10 minutes, until soft but not browned.
 * 3) In another pan, heat 4 tablespoons of the butter or vegan margarine and saute the crumbs until crisp.
 * 4) Melt the remaining butter or vegan margarine in a small saucepan.
 * 5) Spread one phyllo pastry sheet out on a large board and brush with butter or margarine.
 * 6) Put another pastry sheet on top and brush with more butter or margarine.
 * 7) Repeat until all sheets have been used.
 * 8) Spread the onions evenly on top of the pastry, keeping the edges clear.
 * 9) Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley.
 * 10) Fold over 2 inches all around the pastry, then fold the long edges over to make a roll.
 * 11) Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape.
 * 12) Brush with remaining melted butter or margarine and sprinkle with the remaining crumbs.
 * 13) Bake for 40 minutes, until golden and crisp.
 * 14) Garnish with parsley sprigs, lemon slices and asparagus tips.
 * 15) Combine yogurt and herb dressing ingredients, and serve with strudel.