An asparagus recipe for gourmets:
1. melt light butter or butter in a pan and sauté leek and garlic for 2 min, turning frequently. Add the rest of the vegetables and cook, stirring, for 3-4 min.
2. add flour and cook for one minute. Remove from skillet, place in saucepan and stir in vegetable soup, milk and white wine. Place saucepan on kitchen stove and stir until thickened. Stir in the oregano and season well with salt and freshly ground pepper.
3. roll out half of the puff pastry on a lightly floured work surface to a 38 x 15 cm rectangle.
Roll out the other half of the dough in the same way, only a little larger. Place the smaller rectangle on a baking sheet lined with damp parchment paper.
Form the filling evenly on the smaller rectangle. Leave a margin of 1 cm.
Cut parallel slits across the large rectangle with a sharp kitchen knife. Leave a 2.5 cm margin on the long sides. 7.
Brush the edges of the smaller rectangle with beaten egg and place the large rectangle on top. Press the edges firmly together.
Brush the whole strudel with beaten egg and bake in a heated oven at 200 °C /gas mark 6 for about 30 to 35 minutes until the dough has risen and is golden brown. Pour onto a warmed serving plate and serve on the spot.
This dish is very easy to prepare
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