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EatSmarter exclusive recipe

Asparagus Cannelloni with Spinach

Family Dining (2 Adults and 2 Children)
5
Average: 5 (1 vote)
(1 vote)
Asparagus Cannelloni with Spinach

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

Health Score:
Health Score
9,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
483
calories
Calories
0
Print

Nutritional values

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.