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Chef’s Recipe

From the kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Asparagus, Prosciutto and

Fontina Cheese strudel

1 BUNCH ASPARAGUS MAKES 4

Amount Measure Ingredient - Prep Method
1 box phyllo dough

1 bunch green asparagus (pencil)
½ lb prosciutto, thinly sliced
½ lb fontina cheese, thinly sliced
melted butter

parmesan cheese, grated

DIRECTIONS
Defrost the phyllo dough in fridge over night. Layout dough and
cut in half. Cover with dry towel.
If you can’t get pencil asparagus, you must peel it and either grill
or blanch the thicker one.
Cut 1” off the end from the asparagus and divide into four stacks.
Use 1 oz prosciutto, 1 oz cheese and 1 stack asparagus per strudel.
Use three layers of phyllo dough, brush each layer with butter and
sprinkle with parmesan cheese.
Layout the prosciutto on one end of the dough,
place the cheese on top of the prosciutto and one stack asparagus
on top of the cheese.
Wrap the dough around the asparagus – prosciutto –
cheese bundle.
Brush with egg wash and bake in preheated 350˚ F oven until
golden brown (10-15 minutes)

20 The Landings & Bay Colony