Asparagus-canneloni
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg asparagus, green
- 8 lasagne plate (s)
- 1 onion (s)
- 1 tablespoon oil
- salt and pepper
- Fat for the shape
- 150 ml chicken stock, instant
- 400 g hollandaise sauce
- 0.5 ½ bunch chervil
- 0.5 ½ bunch parsley, smooth
- 2 tablespoon mustard, medium hot
- 8 slices ham, cooked
- 2 egg yolks
- 100 g parmesan cheese
- Water (salt water)
Print Recipe
Pin Recipe Instructions
- Wash the asparagus, peel the lower third, cut off the ends, pre-boil the sticks in salted water for 5 minutes, rinse in cold water and drain. Boil the lasagna plates in asparagus water for 3 - 4 minutes, rinse in cold water, place on a damp cloth.
- Peel and finely dice the onion, sweat in oil, pour on the chicken stock, add the hollandaise sauce. Simmer the sauce for 5 minutes, season with salt and pepper to taste. Wash the herbs, shake dry. Put some leaves aside for garnish, pluck the rest and finely chop. Preheat the oven to 225 degrees (top-bottom heat).
- Brush the lasagne plates with mustard, place 1 slice of ham and a few asparagus stalks on top and roll them into the lasagne plates. Remove the sauce from the heat, stir in the egg yolks and herbs quickly.
- Grease a large baking dish. Pour 2/3 of the sauce into the mold, put the asparagus rolls in, pour the remaining sauce over the asparagus rolls, grate the parmesan and sprinkle over them. Cover the asparagus tips with aluminum foil. Bake the casserole in the oven for 15-20 minutes (middle rack) and garnish with the remaining herbs.
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