Fresh Asparagus Cannelloni
"Fresh asparagus, ham, and cheese, rolled up in lasagna noodles, and smothered with béchamel sauce, and baked in the oven with parmesan on top. Unresistable! Very simple to make too.
Be sure to use fresh asparagus, canned or frozen just won't cut it here."
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
2-5
ingredients
- 2 lbs fresh green asparagus, peeled and hard ends trimmed
- 10 lasagna noodles, cooked al dente, but soft enough to roll up
- 10 slices ham, thinly sliced
- 10 slices swiss cheese or 10 slices monterey jack cheese, thin
- 1⁄2 cup bechamel sauce
- 3 tablespoons grated fresh parmesan cheese
directions
- Preheat oven to 325°F.
- Take one lasagna noodle, lay it flat, and add one slich of ham, and one slice of cheese, and three whole asparagus. Roll up and place seam side down in a greased casserole.
- Repeat until all ingredients are used up.
- Add béchamel sauce, cover with foil and bake for 15-20 minutes, or until the asparagus is al dente. Remove foil, sprinkle with parmesan, and continue cooking until the top is golden and bubbly.
- Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Pretty presentation, but needed something special like proscuitto instead of ham like George mentioned. -
This was different, but nice tasting. I substituted prosciutto in place of ham. And I prepared a "sauce bechamel aux champignons" (bechamel sauce with mushrooms). I halved the recipe for two people and there was still left overs. Served with a tossed salad and Italian bread.
Tweaks
-
This was different, but nice tasting. I substituted prosciutto in place of ham. And I prepared a "sauce bechamel aux champignons" (bechamel sauce with mushrooms). I halved the recipe for two people and there was still left overs. Served with a tossed salad and Italian bread.
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
