EatSmarter exclusive recipe

Asparagus Cannelloni with Spinach

Family Dining (2 Adults and 2 Children)
4.25
Average: 4.3 (8 votes)
(8 votes)
Asparagus Cannelloni with Spinach

Asparagus Cannelloni with Spinach - Great noodle rolls for the whole family, covered in a creamy spinach sauce

share Share
print
bookmark_border Copy URL
Health Score:
10,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
483
calories
Calories

Healthy, because

Even smarter

Nutritional values

Asparagus and spinach provide both children and adults with almost a third of the daily target of iron and fiber. The low-fat cream cheese provides protein, which is important as a building material for cells, muscles, and messenger substances.

It takes time, but brings even more minerals and flavor if you boil the asparagus peels in 500 millilitres of water, measure 300 millilitres of it and use this asparagus boiling water for the sauce of the Asparagus Cannelloni recipe. If you love the combination of asparagus and spinach as much as we do, then you should also try our Omelette with Spinach and Asparagus.

1 serving contains
(Percentage of daily recommendation)
Calorie483 kcal(23 %)
Protein23 g(23 %)
Fat19 g(16 %)
Carbohydrates52 g(35 %)
Sugar added0 g(0 %)
Roughage8.5 g(28 %)
Calorie322 kcal(15 %)
Protein15 g(15 %)
Fat13 g(11 %)
Carbohydrates34 g(23 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A1 mg(125 %)
Vitamin D0.2 μg(1 %)
Vitamin E7.2 mg(60 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin7.6 mg(63 %)
Vitamin B₆0.4 mg(29 %)
Folate176 μg(59 %)
Pantothenic acid2.1 mg(35 %)
Biotin15.3 μg(34 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C42 mg(44 %)
Potassium838 mg(21 %)
Calcium406 mg(41 %)
Magnesium105 mg(35 %)
Iron4.7 mg(31 %)
Iodine38 μg(19 %)
Zinc3 mg(38 %)
Saturated fatty acids9.9 g
Uric acid147 mg
Cholesterol62 mg
1 Kinderportion enthält
Vitamin A0.7 mg(88 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.8 mg(40 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.2 mg(14 %)
Folate118 μg(39 %)
Pantothenic acid1.4 mg(23 %)
Biotin10.2 μg(23 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C28 mg(29 %)
Potassium559 mg(14 %)
Calcium270 mg(27 %)
Magnesium70 mg(23 %)
Iron3.2 mg(21 %)
Iodine25 μg(13 %)
Zinc2 mg(25 %)
Saturated fatty acids6.7 g
Uric acid98 mg
Cholesterol41 mg
Development of this recipe:

Ingredients

for
4
Ingredients
1 pound
green Asparagus
1 pound
white Asparagus (thin spears)
6 ounces
Cannelloni (about 16-17 pieces)
7 ounces
3 tablespoons
Butter (about 40 grams)
1 heaping tablespoon
1 ½ cups
6 ounces
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Large knife, 1 Tablespoon, 1 Pot, 1 Whisk, 1 Measuring cups, 1 Nutmeg grater, 1 Wooden spoon, 1 large Casserole dish (30x21 cm) (approximately 12x8 inches), 1 Brush, 1 Sieve

Preparation steps

1.
Asparagus Cannelloni with Spinach preparation step 1

Rinse the asparagus and cut off the tough ends. Peel just the lower thirds of green asparagus and peel white asparagus completely.

2.
Asparagus Cannelloni with Spinach preparation step 2

Trim all asparagus spears the same length as the cannelloni.

3.
Asparagus Cannelloni with Spinach preparation step 3

Soak the cannelloni in hot water to make them pliable. Insert 2-3 asparagus spears carefully into each cannelloni and reserve the rest. 

4.
Asparagus Cannelloni with Spinach preparation step 4

Rinse spinach thoroughly, drain well, remove tough stems and finely chop leaves.

5.
Asparagus Cannelloni with Spinach preparation step 5

Melt 2 tablespoons butter (30 grams) (approximately 1 ounce) in a pot. Add the flour and cook, whisking, for 1-2 minutes.

6.
Asparagus Cannelloni with Spinach preparation step 6

Pour in 300 ml (approximately 1 1/4 cup) water and the milk and bring to a boil, stirring constantly. Simmer over low heat, stirring, until thickened, 2-3 minutes.

7.
Asparagus Cannelloni with Spinach preparation step 7

Season with salt, pepper and freshly grated nutmeg. Mix in the cream cheese and spinach.

8.
Asparagus Cannelloni with Spinach preparation step 8

Brush a large baking dish (about 30 x 21 cm) (approximately 12 x 8 inches) with the remaining butter. Spread some sauce over the bottom of the dish, then add alternating layers of cannelloni and reserved asparagus spears.

9.
Asparagus Cannelloni with Spinach preparation step 9

Spread some sauce on each layer and cover the top completely with the rest of the sauce. Bake the cannelloni in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) until bubbling and golden on top, about 45 minutes. Let cool slightly before serving.