Asparagus Cannelloni with Turkey Ham and Cheese Sauce
Peel the asparagus and cut off any woody ends diagonally. Add to a large pot of boiling water with 1 tablespoon of salt, the sugar and 2 tablespoons of lemon juice. Reduce the heat and simmer for about 15 minutes.
Preheat the oven to 200°C (approximately 400ºF).
Cook the pasta in salted water until al dente, rinse and pat dry.
On each pasta sheet, place a slice of ham and some drained asparagus (slightly cooled) in a central position. Roll up the pasta and place with the seam side down, next to each other in a greased baking dish. Season lightly with salt and pepper.
Separate the egg. Mix the Parmesan with the pastry cream and the egg yolk. Whisk the egg whites until stiff and fold into the cream. Distribute centrally over the asparagus rolls and bake for about 15 minutes until golden brown.