Summary

Ingredients

• 500 g asparaus, white
• 500 g asparaus, reens
• salt
• 2 tablespoons oil
• 8 lasagne plate (s)
• 1 tablespoon sugar
• 70 g butter
• 1 slice (s) toast bread
• 1 bunch basil
• 8 slices ham, cooked
• 25 g flour
• 150 g cream
• 60 g parmesan, freshly rated
• 2 tablespoon lemon juice, freshly squeezed
• 30 g breadcrumbs
• 10 g butter
• 10 g parmesan, freshly rated
• Pepper from the grinder
• nutmeg

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Instructions

1. Whole white asparagus, peel the green asparagus only under third, cut off the woody ends.
2. Bring plenty of water to the boil, add salt sparingly and add oil. Put the lasagne sheets one after the other in the water and cook for 3 minutes. Take out one at a time and place on a kitchen towel.
3. Add the sugar, 20 g butter, white asparagus and the toast to the boiling pasta water, cover and bring to the boil and cook for 5 minutes. Add green asparagus, bring to the boil, cook for another 4 minutes. Lift out the asparagus and drain on kitchen paper. Collect 400 ml of the asparagus water.
4. Pluck the basil leaves. Cover each pasta sheet with a slice of ham and the basil leaves. Roll 3-4 asparagus stalks each in a pasta sheet and place them side by side in a greased baking dish with the seam facing down.
5. Melt 20 g butter in a saucepan, stir in the flour with a whisk and sauté briefly. Add the asparagus water and cream while stirring, bring to the boil and cook over a mild heat for 10 minutes. Stir in the grated parmesan. Season to taste with lemon juice, nutmeg, pepper and sugar. Spread the sauce evenly over the asparagus.
6. Mix the breadcrumbs with 10 g butter and 10 g Parmesan with a fork and spread over the asparagus rolls. Bake in the oven, which has been preheated to 200 degrees (convection not recommended), for 20-25 minutes until golden yellow.