(Sorry that the picture is sideways. For whatever reason my photo editing program is not letting me rotate it!)
(From my good friend Donna.)
1 pound asparagus spears
2 medium leeks, white parts only
1 tablespoon chopped shallot
6 ounces melted butter
8 ounces grated Gruyère cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh snipped chives
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
dash cayenne pepper
12 sheets packaged phyllo pastry
Trim and cut asparagus into 1-inch lengths. Blanch in salted boiling water for 3 minutes. Drain and chill in cold water. Drain or pat dry. Reserve in a bowl.
Slice leeks across thinly and wash thoroughly. In a pan, melt 2 ounces of the butter. Sauté leeks and shallots in butter until transparent. Remove from heat.
Add asparagus together with cheese, eggs, parsley, dill, chives, salt, black pepper, and cayenne pepper to the leeks and shallots. Fold together.
Preheat oven to 350 degrees.
Lay 1 leaf of phyllo on work surface. Brush with melted butter. Continue until there are 6 buttered layers. Place half of the asparagus mixture along one short end, tuck ends in and roll up jelly-roll fashion. Place on a buttered baking sheet. Cover with a damp cloth while you prepare the next roll.
Make second strudel with remaining phyllo, butter and filling, and place on same baking sheet. Brush rolls with any remaining butter and sprinkle with herbs (I used dill.)
Bake for 40 to 45 minutes, until golden. Cool lightly and slice into 2-inch pieces