Light Asparagus Strudel

Ingredients

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

Equipment

• frying pan
• 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. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot.
6. Add shallots; saute until tender. Set aside.
7. Combine flour and milk in a saucepan; stir until smooth. Cook over medium heat, stirring constantly, until mixture is thickened.
8. Remove from heat; stir in shallots, lemon juice, and next 5 ingredients.
9. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Coat with cooking spray.
10. Layer second sheet of phyllo on first sheet; coat with cooking spray.
11. Cut stack in half lengthwise, making 2 rectangles.
12. Drain asparagus.
13. 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, asparagus, and sauce mixture. Coat phyllo packets with cooking spray; place on a baking sheet coated with cooking spray.
14. Bake at 350 for 30 minutes.