Asparagus Strudel

Ingredients

• 1 pound asparagus spears fresh
• 0.5 cup butter divided melted
• 2 tablespoons butter melted
• 0.5 teaspoon dillweed dried whole
• 2 tablespoons flour all-purpose
• 0.3 teaspoon ground nutmeg 
• 0.3 teaspoon ground pepper white
• 1 cup half-and-half 
• 0.1 teaspoon hot sauce 
• 1 teaspoon juice of lemon 
• 8 sheets commercial phyllo pastry frozen thawed
• 0.5 teaspoon salt 
• 2 tablespoons shallots minced

Equipment

• baking sheet
• sauce pan
• oven
• knife
• peeler

Directions

1. Snap off tough ends of asparagus.
2. Remove scales from stalks with a knife or vegetable peeler, if desired.
3. Cut stalks in half; arrange in a vegetable steamer over boiling water. Cover and steam 5 minutes.
4. Place asparagus in ice water; set aside.
5. Saute shallots in 2 tablespoons butter in a heavy saucepan over medium heat until tender.
6. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened. Stir in lemon juice and next 5 ingredients.
7. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
8. Brush with 2 teaspoons melted butter.
9. Layer second sheet of phyllo on first sheet; brush with 2 teaspoons butter.
10. Cut stack in half lengthwise, making 2 rectangles.
11. Drain asparagus.
12. Place one-eighth of asparagus at short end of each rectangle; spoon one-eighth of sauce mixture over asparagus on each rectangle. Fold ends of rectangles over asparagus; roll up jellyroll fashion. Repeat with remaining phyllo, butter, asparagus, and sauce mixture.
13. Brush phyllo packets with remaining melted butter; place on a greased baking sheet.
14. Bake at 350 for 30 minutes.