Summary

Ingredients

• 250 g asparaus, reen (fresh or from the jar)
• 130 g ricotta
• 250 g lasane plate (s)
• 80 g butter
• some nutmeg
• some salt and pepper
• 1 tablespoon thyme
• some parmesan, grated, fresher

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Instructions

1. Clean fresh asparagus, cut into small pieces and cook for about 12 minutes, then drain. Or: Pour the asparagus out of the glass and let it drain.
2. Puree the asparagus with the ricotta. Season well with salt, pepper and nutmeg.
3. Cook the pasta plates in salted water until they are firm to the bite, rinse and allow to drain. Halve the pasta sheets lengthways, spread them out on the work surface and spread the asparagus mixture on top. Roll up the strips and place in a buttered baking dish. Place flakes of butter on top and bake at 200 ° for approx. 10 minutes. Serve sprinkled with parmesan and thyme leaves.