Today, asparagus cannelloni, a simple, seasonal, and very tasty dish.
This typical cylindrical shape of our cuisine can be found both dry and fresh, using as I did the fresh pasta sheets typical of lasagna.
There are many always enticing variations on the theme, some even typical of the region of origin that enhance local ingredients.
This time of year,asparagus with their special flavor, combined with the more assertive taste of prosciutto and the creaminess of bechamel sauce, will give the cannelloni a delightful taste, and this oven-baked dish will brighten up your meal, perhaps for the upcoming Easter holiday!
Asparagus complements both meat and fish to create vegetarian dishes.
Asparagus needs to be cleaned thoroughly, removing the fibrous part at the end of the stalk, and we find various types such as:
– white from Bassano;
– purple;
– green;
– wild.
Asparagus are decidedly low-calorie, with only 20 Kcal per 100 grams of product.
What are the properties of asparagus?
Asparagus have antioxidant, diuretic, and detoxifying properties, and are rich in vitamins and energizing substances.
Which spice or aroma can we add to asparagus-based preparations?
Asparagus pairs well with mustard, curry, turmeric, marjoram, and dill.
Which cheese to pair with asparagus for a gourmet dish?
Undoubtedly taleggio, brie, camembert, which enhance this vegetable, especially for delicious risottos and first courses.
Which dishes can we make with asparagus?
Asparagus and scrambled eggs, with bacon, with speck, with salmon, with shrimp… recommended pairings also for the filling of savory pies with a puff pastry shell and/or shortcrust pastry.
If you love this shape of pasta, that is, cannelloni, I also suggest:
CANNELLONI WITH TOMATO AND BASIL
GREEN CANNELLONI
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
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ASPARAGUS CANNELLONI
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 18 asparagus
- 6 slices prosciutto
- 14 oz bechamel
- 4 lasagna sheets
- to taste butter
- to taste Grana Padano DOP (grated)
- to taste salt (mind the saltiness of the ham)
- to taste pepper
Tools
- Asparagus Steamer
- Peeler
- Baking Dish
- Spoon
- Grater
- Kitchen Scale G3Ferrari G20062
Preparation of Asparagus Cannelloni Recipe
First, I wash the asparagus and clean them well, removing the woody part of the stem.
Then I proceed to cook them in boiling salted water for about 5 minutes, then I drain them and let them cool.
Then I cut them into pieces, keeping some asparagus tips aside.
Now I blanch the lasagna sheets I will use for the cannelloni in boiling salted water.
Then I drain the fresh pasta sheets and let them cool on a clean towel.
In each ready and blanched sheet, I now place a slice and a half of prosciutto, 4 asparagus, and a couple of tablespoons of bechamel sauce.
I continue to make 4 cannelloni (they seem quite rich, so I calculated 1 cannelloni per person) and arrange them on the well-buttered baking dish.
I mix the remaining asparagus, cut into pieces, with the excess bechamel, and with this delicate mix, I cover the asparagus cannelloni.
I sprinkle grated Grana on top of this pasta to be baked in the oven and add some knobs of butter.
Now all that’s left is to bake the asparagus cannelloni at about 340°F for about 30 minutes or until the surface is gratinated and crispy.
I remind you that at the top where you see the blog menu, there is a magnifying glass 🔎 that allows you to enter an ingredient or the title of a recipe, to find all the preparations that have that title or ingredient, and I hope you will find recipes to your liking among them!
I remove the baking dish from the oven, wait a few minutes to cool down the preparation of the asparagus cannelloni, and then serve at the table!
Enjoy your meal with this oven-baked asparagus cannelloni!
Annalisa
If you want to use dry cannelloni, remember to blanch them in boiling salted water and fill them with a fluid cream inserted into a piping bag for convenience, and add plenty of rather “loose” soft bechamel to cook them and get delicious cannelloni!!
