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Asparagus cannelloni with easy cheesy sauce
Asparagus cannelloni with easy cheesy sauce
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Prep Time:
50 minutes
Cook Time:
Total Time:
50 minutes
Asparagus cannelloni with Dijon mustard cheese sauce: a heavenly blend of creamy and tangy flavors.
Ingredients:
  • 350g fresh ricotta
  • 200g Cottage Cheese
  • 160ml (2/3 cup) milk
  • 11.80 gm Dijon mustard
  • 1 lemon, rind finely grated
  • 40g (1/2 cup) finely grated parmesan
  • 62.50 ml finely chopped fresh chives, plus extra, to serve
  • 4 large bunches asparagus, trimmed
  • 8 small (11.5 x 15.5cm) fresh lasagne sheets
  • 20.00 ml baby capers
  • Mixed salad leaves, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. Grease a 30 x 19cm baking dish with olive oil. In a blender, combine ricotta, cottage cheese, milk, mustard, lemon rind, and half of the parmesan. Season and blend until smooth. Transfer the mixture to a bowl, stir in chives, then pour half into the prepared dish.
  • In a bowl, coat the asparagus with oil and season well. Lay out a sheet of lasagne on a clean surface. Place 3 asparagus spears on top and roll it up. Arrange it seam side down in a dish. Repeat with the remaining asparagus and lasagne, lining them up side by side in the dish.
  • Cover cannelloni with the rest of the cheese mixture, sprinkle with the remaining parmesan, and top with capers. Bake for 30-35 minutes until cheese is golden and asparagus is tender. Finish with extra chives and serve with salad leaves.

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