Jill James’s amazing and delicious Asparagus Cannelloni

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3-4 bunches asparagus
60g butter, 1/3 cup olive oil
3 onions chopped
250 gms baby peas
3 cups breadcrumbs
1 cup finely grated parmesan cheese
good portion melting cheese – Ive used some Castello or Tallegio if you can get it.
300 ml cream
about 8 sheets pasta i.e. lasagna sheets

Preheat oven to 180
Break asparagus stems and peel the lower portion – cuts the tips off – about 2”
Roughly chop the stems.
Heat butter and oil in pan – when butter melted add onions and cook until soft.  Add chopped asparagus  and tips and cook a few minutes until tender.
Remove tips and set aside to cool. Pulse remaining mixture in food processor but leave pretty chunky.  Place in bowl and add breadcrumbs and 1/2 cup parmesan cheese.  Add salt and pepper to taste and mix well.
Heat cream and add cheese to gently melt.  Precook the lasagna sheets just to soften and dry  them out on a clean teatowel.
Spread a little cheese sauce on base of a baking pan.
Place a couple of tablespoons of filling on the lower half of the pasta sheet – top with an asparagus tip and add a little cheese sauce – then roll up and place in the baking tin – do with the rest of the sheets and then pour over the rest of the sauce and top with the remaining parmesan.
Bake approx. 20-30 minutes or until nicely browned on top.  Serve with an asparagus tip on top.

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