Today asparagus cannelloni, a simple seasonal dish that is very tasty.
This typical cylindrical pasta shape of our cuisine can be found either dried or fresh; I used fresh pasta sheets typical of lasagna.
There are many always-tasty variations on the theme, some of them typical of their region and that bring out ingredients typical of the territory.
At this time of year asparagus, with their distinctive flavor, together with prosciutto crudo with its stronger taste and the creaminess of béchamel sauce, will give the cannelloni a delightful flavor and this oven-baked dish will liven up lunch, perhaps for the upcoming Easter celebration!
Asparagus are a vegetable that pairs well with both meat and fish and are great for vegetarian dishes.
Asparagus must be cleaned well to remove the fibrous part at the end of the stalk, and there are several varieties such as:
– Bassano white;
– violet;
– green;
– wild.
Asparagus are decidedly low in calories, with only about 20 kcal per 100 grams of product.
What are the benefits of asparagus?
Asparagus have antioxidant, diuretic and detoxifying properties; they are rich in vitamins and energizing nutrients.
Which spice or aroma can we add to asparagus preparations?
Asparagus pair well with mustard, curry, turmeric, marjoram and dill.
Which cheese pairs with asparagus for a gourmet dish?
Undoubtedly taleggio, brie and camembert, which enhance this vegetable especially in risottos and delicious first courses.
What dishes can we make with asparagus?
Asparagus and scrambled eggs, with pancetta, with speck, with salmon, with shrimp… recommended pairings also for savory pies with a puff pastry and/or shortcrust pastry.
If you love this pasta shape, i.e. cannelloni, I also suggest:
CANNELLONI WITH TOMATO AND BASIL
CANNELLONI IN GREEN
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I opened a recipes channel open to everyone and free on WhatsApp — no notifications and no sound — which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read one sweet and one savory recipe!
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ASPARAGUS CANNELLONI
La cucina di ASI
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 18 asparagus spears
- 6 slices prosciutto crudo (Italian cured ham)
- 1 2/3 cups béchamel sauce
- 4 lasagna sheets
- to taste butter
- to taste Grana Padano PDO (grated)
- to taste salt (be careful of the prosciutto's saltiness)
- to taste pepper
Tools
- Asparagus steamer
- Vegetable peeler
- Baking pan
- Spoon
- Grater
- Kitchen scale G3Ferrari G20062
Preparation of the Asparagus Cannelloni Recipe
First of all, I wash the asparagus and clean them well, removing the woody part of the stalk.
Then I cook them in boiling salted water for about 5 minutes, then drain them and let them cool.
I then cut them into pieces, keeping a few asparagus tips aside.
Now I blanch the lasagna sheets in boiling salted water with which I will make the cannelloni.
I then drain the fresh pasta sheets and let them cool on a clean tea towel.
On each blanched sheet I now place one and a half slices of prosciutto crudo, 4 asparagus spears and a couple of tablespoons of béchamel sauce.
I continue until I finish the 4 cannelloni (they seem nicely filled to me, so I calculated 1 cannellone per person) and arrange them on the baking pan that I have well buttered.
I mix the remaining asparagus cut into pieces with the excess béchamel and with this delicate mix I cover the asparagus cannelloni.
I sprinkle grated Grana Padano over this pasta to gratinate in the oven and add a few knobs of butter.
All that remains is to bake the asparagus cannelloni at about 338°F for approximately 30 minutes, or until the surface is gratinated and crisp.
Remember that at the top, where you see the blog menu, there is a magnifying glass 🔍 that will allow you to enter an ingredient or the title of a recipe to find all preparations that include that title or ingredient. I hope you find recipes you like there!
I remove the pan from the oven, wait a few minutes for the asparagus cannelloni to cool slightly, and then serve!
Enjoy your meal with oven-baked asparagus cannelloni!
Annalisa
If you want to use dried cannelloni, remember to blanch them in boiling salted water and fill them with a smooth cream using a piping bag for convenience, and use plenty of béchamel that is fairly “loose” and soft to cook them through and obtain delicious cannelloni!!
