Asparagus strudel with Philadelphia chive cream and smoked ham

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into diagonal slices. Cook the asparagus in boiling salted water with some lemon juice and sugar for about 5 minutes.

2. 2

   Pour the asparagus into a thief, collect the stock and use it for other purposes. Drain the asparagus well. Melt butter. Place a damp and a dry tea towel on top of each other. Unfold the strudel leaves and lay them on top of each other.

3. 3

   Spread some melted butter between the leaves. Mix cream cheese and egg yolk, season with salt and pepper. Wash the chives, shake dry and, except for a few stalks for garnishing, cut into small rolls.

4. 4

   Cut the ham into cubes. Stir ham and chives into the cheese cream. Fold in asparagus. Spread the asparagus-cheese mixture on the bottom half of the pastry sheets, leaving a 2 cm wide edge at the sides.

5. 5

   Fold the edges over the filling. Roll up with the help of the cloths from bottom to top. Place the strudel with the seam side down on a baking tray lined with baking paper. Brush with butter.

6. 6

   Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. In the meantime, pat the meat dry. Heat oil in a pan and fry the tournedos for 3 minutes on both sides.

7. 7

   Season with salt and pepper. Remove the strudel from the oven and cut into pieces. Arrange with the fillets on plates. Garnish with chives.

Nutrition Facts

KCAL
610 kcal

CARBS
23 g

FATS
43 g

PROTEINS
30 g