Ricotta Strudel

Combine ricotta cheese, Parmesan cheese, dill, ham, pimiento, green onion, egg white, salt and pepper in a large bowl; set aside. Snap off and save bases of asparagus stalks for vegetable stock.

Cut stalks into ½ inch pieces. Cook, covered, in a small amount of boiling water for 4 to 5 minutes or until crisp tender (don't overcook). Drain. Cool under cold water. Stir into ricotta mixture. Place one sheet of phyllo on a dry towel (covered with plastic wrap to prevent drying out.) Spray with nonstick spray.

Place another sheet of phyllo on top. spray again. Sprinkle with one-fourth of the bread crumbs. Repeat with remaining sheets and remaining bread crumbs. Spray last layer with nonstick spray. Spoon cheese mixture lengthwise onto half of the top layer of phyllo, leaving about a 1½ inch border on all sides. Fold in the short sides over filling.

Starting from the longest side, roll up layers jelly roll-style. Spray a large baking sheet with non-stick spray. Place strudel, seam side down, on sheet. Spray top with nonstick spray. Using a sharp knife, score into 12 slices, cutting thought the top layer only. Sprinkle with additional bread crumbs, if desired.

Bake in a 375 degree oven for 30 minutes or until light brown. Let stand for 10 minutes before serving. To serve, cut into sliced.

Your Ricotta Strudel is ready. Buon appetito!