Here comes another cannelloni and asparagus recipe. I just love asparagus and have been cooking different dishes for a couple of weeks. This is one of my favourites – asparagus rolled in Parma ham and lasagna sheets, covered with Bechamel and Parmesan cheese and baked in oven. The recipe I’ve worked on comes from an old issue of ELLE mat och vin and my dish looks slightly different. The ingredients are almost the same. You can play with the recipe and make it look different by choosing eg green lasagna sheets with spinach, white asparagus instead of green, and covering only the middle part of the bundles with the sauce.
Other dishes I make are asparagus pie (also in this blog) and risotto. I can’t exactly say when I fell in love with asparagus – when I worked at a garden during high school and saw the first sprouts in the flower bench or in the States during my exchange year when we would ‘harvest’ the sprouts in early spring.
This is what you need for four portions
1 bundle of asparagus
12 lasagna sheets
6 – 12 slices of Parma ham
4 dl full milk
1 tbsp butter
2 dl grated Pecorino or Parmesan
1 Clean and pre-cook the asparagus for 3 minutes in lightly salted water with a dash of white wine vinegar.
2 Cook the lasagna sheets.
3 Make the Bechamel sauce:
Melt the butter (1 tbsp) and stir in the flour. Fry for a minute of two. Add the milk while whisking the sauce all the time. Cook until the sauce thickens. Add salt and pepper and even a dash of nutmeg.
4 Make the cannelloni. Take a lasagna sheet, place a slice of ham on it, and wrap them around an asparagus sprout. Continue and make 12 bundles. Place the bundles in a greased pan. Fill the pan with the ‘cannelloni’ and pour over the sauce. Sprinkle with grated Parmesan and bake in 225 C for 25 minutes.
Last time I made this I made a special diet portion with no dairy products and flour. Made the bundles as above but covered them with tomato pure instead of the Bechamel. You could just as well leave out the ham if you wish to make a vegetarian version.