Asparagus strudel tart

Asparagus strudel tart

Total: 30 Min. | Active: 15 Min.
Nutritional value / person: 310 kcal
, Fat: 19 g
, Carbohydrate: 27 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 parcel strudel pastry (120 g)
50 g butter, melted, left to cool
125 g cream cheese with herbs
1 tbsp water
500 g green asparagus, lower third peeled, halved lengthwise
¼ tsp sea salt

To bake

1 tbsp liquid honey
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How it's done

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Carefully unfold the pastry sheets, brush with a little butter, stack the sheets on top of each other, place on a baking tray lined with baking paper. Mix the cream cheese and water, spread on top of the dough, leaving a border of approx. 4 cm all the way around. Place the asparagus diagonally on top, fold the edges in a little. Brush the asparagus and the edges of the tart with the remainder of the butter, salt the asparagus.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove, drizzle the hot tart with honey.

Good to know
Serve with: Salad
Tip: Replace the green asparagus with thin green asparagus. These won’t need to be halved lengthwise.

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