Asparagus-Peanut Strudel

For the asparagus-pea strudel, first peel the asparagus, cut into small pieces, wash and boil in salted water with a little butter until tender. Drain, chop the young onion, crush the garlic clove and fry both in a little butter.

Add asparagus and cooked potatoes cut into small cubes and fry briefly. Beat the eggs and add (save some for coating the strudel).

Beat the eggs, add the cream and spices and season to taste. Spread the mixture on the strudel dough, fold and brush with the remaining egg. Bake the asparagus-pea strudel in the oven according to the package instructions.

Preparation Tip:

You can also use leftover, already cooked potatoes for the asparagus and potato strudel.

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