Cannelloni with Asparagus
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 bunches green Asparagus (about 1 kg or approximately 2 lbs)
- 6 slices cooked ham (about 200 grams or approximately 1/2 lb)
- 6 cooked Lasagne noodle (from the pack)
- 200 milliliters Whipped cream
- 2 egg yolks
- 100 grams freshly grated Parmesan
- 2 Tbsps Crème fraiche
- 1 handful Chervil
- freshly ground peppers
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F). Cook the lasagna in portions, in boiling salted water until al dente. Lift out with a slotted spoon and drain on a kitchen towel.
2.
Peel the bottom third of the asparagus and blanch for about 10 minutes in boiling salted water. Rinse in cold water and drain. Cut in half.
3.
Top each lasagne sheet with a slice of ham. Distribute asparagus on top and roll. Place in a baking dish.
4.
Mix the cream with egg yolks, Parmesan, and creme fraiche. Season with pepper and add the chopped chervil (with a few leaves kept aside for garnish). Pour cream mixture over the cannelloni and bake until golden brown, about 25 minutes. Serve with fresh chervil sprigs.
