Today cannelloni with asparagus, a simple seasonal dish that is very tasty.
This typical cylindrical pasta shape can be found either dried or fresh; I used fresh lasagna sheets.
There are many always-tempting variations on the theme, some typical of certain regions that exalt local ingredients.
At this time of year asparagus, with their special flavor combined with prosciutto crudo with its stronger taste and the creaminess of béchamel sauce, will give the cannelloni a delightful taste, and this oven-baked dish will enliven lunch — perhaps the coming Easter feast!
Asparagus is a vegetable that pairs well with both meat and fish and is excellent in vegetarian dishes.
Asparagus must be cleaned thoroughly, removing the fibrous part at the end of the stalk; there are several varieties, such as:
– Bassano white;
– violet;
– green;
– wild.
Asparagus are quite low in calories — only about 20 Kcal per 100 grams of product.
What are the properties of asparagus?
Asparagus has antioxidant, diuretic and detoxifying properties; it is rich in vitamins and energizing substances.
Which spice or aroma pairs well with asparagus?
Asparagus goes well with mustard, curry, turmeric, marjoram and dill.
Which cheese to combine with asparagus for a gourmet dish?
Undoubtedly taleggio, brie, or 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… combinations also recommended for savory pie fillings using puff pastry and/or shortcrust pastry.
If you love this pasta format — that is, cannelloni I also suggest:
CANNELLONI WITH TOMATO AND BASIL
GREEN CANNELLONI
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CANNELLONI WITH ASPARAGUS
La cucina di ASI
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 18 asparagus spears
- 6 slices prosciutto crudo (Italian dry-cured ham)
- 1 2/3 cups béchamel sauce
- 4 lasagna sheets
- as needed butter
- as needed Grana Padano PDO (grated)
- as needed salt (be careful of the prosciutto's saltiness)
- as needed pepper
Tools
- Asparagiera
- Pelapatate
- Baking pan
- Spoon
- Grater
- Kitchen scale G3Ferrari G20062
Preparation of the Cannelloni with Asparagus Recipe
First of all, I wash the asparagus and clean them well, removing the woody part at the end 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 to one side.
Now I blanch the lasagna sheets — the ones I will use to make the cannelloni — in boiling salted water.
I then drain the fresh pasta sheets and let them cool on a clean kitchen towel.
On each prepared and blanched sheet I place one and a half slices of prosciutto crudo, 4 asparagus pieces and a couple of tablespoons of béchamel sauce.
I continue until I finish the 4 cannelloni (they looked nicely filled to me, so I calculated one cannellone per person) and arrange them on a well-buttered baking pan.
I mix the remaining asparagus cut into pieces with the excess béchamel and use this delicate mixture to cover the cannelloni with asparagus.
I sprinkle grated Grana Padano over this pasta to be gratinated in the oven and add a few knobs of butter.
All that remains is to bake the cannelloni with asparagus at about 338°F for approximately 30 minutes, or until the surface is gratinated and crispy.
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I take the baking pan out of the oven, wait a few minutes for the cannelloni with asparagus to cool slightly, and then serve!
Enjoy your meal with oven-baked cannelloni with asparagus!
Annalisa
If you want to use dried cannelloni, remember to blanch them in boiling salted water and fill them with a smooth cream inserted into a piping bag for convenience. Use plenty of béchamel that is fairly loose and soft so they cook through and you obtain delicious cannelloni!!
