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3/4 pound asparagus, trimmed and cut into 1-inch lengths
2 medium size leeks, white parts only, washed and thinly sliced
1 tablespoon chopped shallot
1/2 pound plus 4 tablespoons (2 1/2 sticks) sweet butter, melted
1/2 pound Gruyere cheese, grated
2 ounces sliced almonds, toasted
3 eggs
2 tablespoons chopped mint
2 tablespoons chopped fresh parsley
4 tablespoons chopped fresh dill
2 tablespoons chopped, snipped fresh chives
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh lemon juice
12 leaves of packaged filo pastry, thawed

Blanch asparagus in large pot of boiling water for 3 minutes. Drain and pat dry. Place in a bowl. Saute leeks with shallot in 4 tablespoons butter until transparent. Add all other ingredients except remaining melted butter and pastry. Toss together. Preheat oven to 350 degrees. Butter a cookie sheet with melted butter. Lay 1 leaf of filo on work surface and quickly brush with melted butter. Continue until you have 6 layers, buttering each one thoroughly. Place half the asparagus mixture along one short end, tuck ends in, and roll up in jelly-roll fashion. Place on large baking sheet. Proceed to make second strudel with remaining filo, butter and filling and place it on the baking sheet, leaving ample space between the rolls. Brush tops of rolls with the remaining butter. Bake for 40-45 minutes or until golden. Cool slightly and slice into 2-inch pieces for first course or large for side dish.

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