Best Asparagus Cannelloni Recipes

ASPARAGUS CANNELLONI

Asparagus Cannelloni image

This is a delicious, impressive dish. The ingredients are a little expensive, so you may only want to have one couple over to dinner ;) This recipe is by Massimo Capra a chef in Toronto. Modifications I have done and like better: Use two pieces of Prosciutto per cannelloni to cover whole sheet of pasta. Instead of buying white and green asparagus, works just as well with all green asparagus. To cheat on the sauce, you can just use Campbell's Roasted Red Pepper soup and add the leeks and green peas.

Provided by Dannygirl

Categories One Dish Meal

Time 1h30m

Yield 24 Cannelloni, 4 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups milk
1/4 cup white flour
1/4 cup butter
1 cup asiago cheese, shredded
8 sheets fresh pasta (6 x 6 inches)
24 small green asparagus, precooked
8 white asparagus, precooked
8 slices italian prosciutto
8 slices asiago cheese
2 cups carrots, finely chopped
2 cups vegetable stock
salt & pepper
1 tablespoon olive oil
1 teaspoon butter
1 leek, finely sliced
1 cup peas, precooked

Steps:

Bechemel Sauce:.
In a saucepan melt the butter and flour.
Mix well and allow it to take a golden colour, then remove from heat and cool one minute.
Bring milk to a boil and add to flour & butter mixture, mixing well to prevent lumps.
Bring to boil and cook for 10 minutes, stirring often.
Remove from heat and add shredded Asiago cheese.
Cannelloni:.
Cook the pasta sheets in salted water, cool them in icy water and dry with towel.
Lay the pasta sheets out evenly.
On each sheet spread bechemel, then lay a slice of prosciutto, asiago and place 3 green and one white asparagus at one end, allowing the asparagus to stick out evenly at each end.
Roll tightly starting at end with the asparagus to create a log and cut in three even pieces.
In a baking dish with a pre-buttered bottom, stand the cannelloni upright and nestle the rolls together.
Spread any left-over bechemel on top.
Bake at 350°F for 25-30 minutes.
Sauce:.
Simmer carrots in vegetable stock for about 10 minutes, season to taste and set aside to cool.
Puree the stock and carrots in the blender, then strain to remove any larger pieces. Set aside.
Sauté the leeks in the butter and oil, season to taste. Once soft, add carrot stock and simmer a minute.
Place some of the sauce in the bottom of each of the four bowls. Place the cannelloni in the centre, nestled against each other. Sprinkle olive oil and grated cheese on top and serve. Each guest should get 6 pieces.

Nutrition Facts : Calories 317.5, Fat 19.7, SaturatedFat 10.5, Cholesterol 45.8, Sodium 179.2, Carbohydrate 28.9, Fiber 6.5, Sugar 7.7, Protein 9.2

FRESH ASPARAGUS CANNELLONI

Fresh Asparagus Cannelloni image

Fresh asparagus, ham, and cheese, rolled up in lasagna noodles, and smothered with béchamel sauce, and baked in the oven with parmesan on top. Unresistable! Very simple to make too. Be sure to use fresh asparagus, canned or frozen just won't cut it here.

Provided by TJW2725

Categories One Dish Meal

Time 45m

Yield 2-5 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs fresh green asparagus, peeled and hard ends trimmed
10 lasagna noodles, cooked al dente, but soft enough to roll up
10 slices ham, thinly sliced
10 slices swiss cheese or 10 slices monterey jack cheese, thin
1/2 cup bechamel sauce
3 tablespoons grated fresh parmesan cheese

Steps:

Preheat oven to 325°F.
Take one lasagna noodle, lay it flat, and add one slich of ham, and one slice of cheese, and three whole asparagus. Roll up and place seam side down in a greased casserole.
Repeat until all ingredients are used up.
Add béchamel sauce, cover with foil and bake for 15-20 minutes, or until the asparagus is al dente. Remove foil, sprinkle with parmesan, and continue cooking until the top is golden and bubbly.
Enjoy!

Nutrition Facts : Calories 1085.3, Fat 43.8, SaturatedFat 27, Cholesterol 136.9, Sodium 424.1, Carbohydrate 110.6, Fiber 13.2, Sugar 12.5, Protein 66.1