Spring Strudel

1. Snap off and discard woody bases from asparagus. Scrape off scales, if desired. Cut asparagus into 2-inch pieces. In a medium saucepan, cook asparagus in a small amount of boiling water for 4 to 6 minutes or until crisp-tender; drain well and set aside.

2. In a large skillet, cook mushrooms, onion, garlic, and pepper in hot butter or margarine until tender. Add tomatoes and parsley. Cook about 5 minutes or until liquid has evaporated, stirring frequently. Set aside. Stir together the nuts and bread crumbs; set aside.

3. Unfold pastry. On a lightly floured surface, roll each sheet of pastry to a 12-inch square. Cut each square into six 6x4-inch rectangles. Sprinkle some of the nut mixture down center of each rectangle. Top each with several asparagus pieces and about 2 tablespoons of the mushroom mixture. Top each with some of the provolone cheese. Moisten edges of each pastry rectangle with water; fold one long side over filling. Seal edges with tines of a fork. Place on a very large cookie sheet. Prick bundles several times with a fork for steam to escape. Brush with milk; sprinkle with Parmesan cheese. Bake in a 400 degree F oven 15 minutes or until golden. Serve warm. Makes 12 bundles.