Asparagus-cannelloni with and parma ham and parmesan-béchamel

Asparagus-cannelloni with and parma ham and parmesan-béchamel

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Marlene Kupfer

Marlene Kupfer

Food Editor at Kitchen Stories

www.instagram.com/marleneey/?hl=en
"It’s that time of year again: asparagus season. Hardly any vegetable gets people in Germany into a spring mood quite like it, maybe because it marks the unofficial start of the warmer months. And since asparagus – whether green or white – is so loved, there are countless ways to prepare it. From the classics with hollandaise or béarnaise to the version I grew up with: rolled into pancakes. Over time, more modern variations have become just as popular, from fresh salads to oven-baked dishes. These asparagus cannelloni (which I’ll admit I make with lasagna sheets) are the perfect mix of both for me. They remind me a little of my grandma’s pancakes and the creamy béchamel also gives them that classic comfort. But with green asparagus, Parma ham, Parmesan, and basil, they get a bit of an Italian makeover – maybe more like Nonna’s than Oma’s. You can easily adapt the filling or the sauce too: add ricotta for extra creaminess or bake them in a tomato sauce instead of béchamel."
Difficulty
Easy 👌
Preparation
30 min
Baking
20 min
Resting
0 min

Ingredients

2Servings
MetricImperial
12 stalks
green asparagus
4
lasagna noodles
4 slices
Prosciutto di Parma
10 g
basil
1½ tsp
grainy mustard
25 g
butter
25 g
flour
250 ml
milk
30 g
Parmesan cheese (grated)
lemon zest (optional)
pine nuts (for garnish)
chives (for garnish)
salt
pepper

Utensils

large pot, cutting board, knife, pot, whisk, baking dish

Nutrition per serving

Cal585
Fat32 g
Protein27 g
Carb48 g
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  • Step 1/3

    Preheat the oven to 200°C/390°F (top/bottom heat). Cut off the woody ends of the asparagus. Bring a large pot of salted water to a boil and cook the lasagna sheets according to package instructions until al dente. Drain and lay them out individually on a work surface. Spread each sheet lightly with mustard, top with Parma ham and a few basil leaves, place 3 asparagus spears each on top, and roll up tightly.
    • 12 stalks green asparagus
    • 4 lasagna noodles
    • 1½ tsp grainy mustard
    • 4 slices Prosciutto di Parma
    • 10 g basil
    • large pot
    • cutting board
    • knife

    Preheat the oven to 200°C/390°F (top/bottom heat). Cut off the woody ends of the asparagus. Bring a large pot of salted water to a boil and cook the lasagna sheets according to package instructions until al dente. Drain and lay them out individually on a work surface. Spread each sheet lightly with mustard, top with Parma ham and a few basil leaves, place 3 asparagus spears each on top, and roll up tightly.

  • Step 2/3

    For the sauce, melt butter in a saucepan. Add the flour and cook, stirring, until lightly golden. Gradually whisk in the milk and let simmer for approx. 5 min., until the sauce thickens. Stir in Parmesan and season with salt, plenty of pepper, and a bit of lemon zest, if desired.
    • 25 g butter
    • 25 g flour
    • 250 ml milk
    • 25 g Parmesan cheese
    • pepper
    • salt
    • lemon zest (optional)
    • pot
    • whisk

    For the sauce, melt butter in a saucepan. Add the flour and cook, stirring, until lightly golden. Gradually whisk in the milk and let simmer for approx. 5 min., until the sauce thickens. Stir in Parmesan and season with salt, plenty of pepper, and a bit of lemon zest, if desired.

  • Step 3/3

    Spread half of the sauce in a baking dish. Arrange the cannelloni on top and cover with the remaining sauce. Sprinkle with freshly grated Parmesan and bake in the preheated oven for approx. 20–25 min., until golden and bubbling. Garnish with pine nuts, chives, and a little lemon zest before serving.
    • 5 g Parmesan cheese
    • pine nuts (for garnish)
    • chives (for garnish)
    • lemon zest (optional)
    • baking dish

    Spread half of the sauce in a baking dish. Arrange the cannelloni on top and cover with the remaining sauce. Sprinkle with freshly grated Parmesan and bake in the preheated oven for approx. 20–25 min., until golden and bubbling. Garnish with pine nuts, chives, and a little lemon zest before serving.

  • Enjoy your meal!

    Asparagus-cannelloni with and parma ham and parmesan-béchamel

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