Strudel filled with asparagus, toasted walnuts, gruyere cheese, accompanied by mixed field greens and balsamic vinaigrette.
The strudel is made of phyllo dough and stuffed with asparagus, toasted walnuts, gruyere cheese, seasoned with salt and black pepper, then brushed with butter and baked. Served warm with mixed field greens, tossed with balsamic vinaigrette, and garnished with balsamic reduction.
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