Cannelloni with Asparagus Filling

0
Average: 0 (0 votes)
(0 votes)
Cannelloni with Asparagus Filling
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
1036
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,036 kcal(49 %)
Protein37.75 g(39 %)
Fat36.9 g(32 %)
Carbohydrates159.5 g(106 %)
Sugar added2.1 g(8 %)
Roughage8.47 g(28 %)
Vitamin A447.5 mg(55,938 %)
Vitamin D0 μg(0 %)
Vitamin E7.26 mg(61 %)
Vitamin B₁1.39 mg(139 %)
Vitamin B₂1.02 mg(93 %)
Niacin27 mg(225 %)
Vitamin B₆0.78 mg(56 %)
Folate701.23 μg(234 %)
Pantothenic acid2.18 mg(36 %)
Biotin2.96 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C37.81 mg(40 %)
Potassium1,431.88 mg(36 %)
Calcium158.19 mg(16 %)
Magnesium311.19 mg(104 %)
Iron11.82 mg(79 %)
Zinc8.69 mg(109 %)
Saturated fatty acids5.05 g
Cholesterol0 mg

Ingredients

for
2
Ingredients
800 grams green Asparagus
8 Lasagne noodle
salt
freshly ground peppers
2 tablespoons White vinegar
4 tablespoons olive oil
1 tablespoon finely chopped parsley
1 pinch sugar
4 Cherry tomatoes (for garnish)
How healthy are the main ingredients?
olive oilparsleysugarsalt

Preparation steps

1.

Rinse the green asparagus, peel the bottom third, trim the ends and blanch the asparagus in boiling salted water for about 12 minutes. Drain, rinse with cold water and drain.

Cook the lasagna noodles in plenty of salted water until al dente. Drain, rinse with cold water and drain.

2.

For the vinaigrette, mix the vinega with sugar, olive oil and parsley, and season with salt and pepper. Toss the cooked asparagus into the vinaigrette gently.

3.

Spread the asparagus over each cooked lasagna noodle, roll up and place on 2 plates. Drizzle with remaining vinaigrette and serve garnished with skinned cherry tomatoes.