Asparagus Rolls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 16 stalks asparagus
- 8 lasagne plate (s)
- 8 slices ham, cooked
- 25 g flour
- 200 ml cream
- 30 g breadcrumbs
- 50 g cheese (Gouda), rated
- 1 tablespoon butter
- oil
- Lemon juice
- salt
- leaves Basil
- sugar
- butter
Print Recipe
Pin Recipe Instructions
- Preheat the oven (top and bottom heat) to 200 ° C.
- Bring salted water with a dash of oil to a boil in a large saucepan. Blanch the lasagne sheets for approx. 3 minutes. Remove the plates and let them drain on kitchen paper.
- Add a dash of lemon juice and a little sugar to the cooking water. Let the cleaned asparagus stalks simmer for 10 minutes. Remove the asparagus, keep the water. Place a few leaves of basil on each pasta plate, then place the boiled ham on top (if necessary, cut it so that it fits on the plate). Place two asparagus stalks on each. Roll up the pasta sheets from the long side and place them in a greased baking dish with the seam facing down. Melt the butter in a small saucepan, add the flour, stir and add a little asparagus water. Boil through, add cream and season with spices and lemon juice. Pour over the pasta and asparagus rolls. Put the baking dish in the oven (middle rail). After 10 minutes, spread the breadcrumbs on top, put a few small flakes of butter on top and sprinkle the cheese on top. In the oven again for 10-15 minutes, until everything is nicely baked.
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