Asparagus Strudel

2 - large onions, finely chopped
1/4 lb. margarine
2 T margarine
1 1/3 C fresh breadcrumbs
8 - phyllo pastry sheets
1 1/2 lb. trimmed asparagus
1/4 C fresh parsley, finely chopped

Preheat oven to 400º F. Saute the onions in 2 T of margarine for 10 minutes, until soft but not browned.

In another pan, heat 4 T of the margarine and saute the breadcrumbs until crisp.

Melt the remaining margarine in a small saucepan. Spread one phyllo pastry sheet out on a large board and brush with butter or margarine. Put another pastry sheet on top and brush with more butter or margarine. Repeat until all sheets have been used.

Spread the onions evenly on top of the pastry, keeping the edges clear. Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley. Fold over 2 inches all around the pastry, then fold the long edges over to make a roll. Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape. Brush with remaining melted margarine and sprinkle with the remaining crumbs.

Bake for 40 minutes, until golden and crisp.

From bigoven.com