for 4 person

Filling

1 tbsp	olive oil
500 g	white asparagus, peeled, tips set aside, remainder cut into slices approx. 5 mm thick
500 g	green asparagus, lower third peeled, tips set aside, remainder cut into slices approx. 5 mm thick
½ tsp	salt
a little	pepper
250 g	ricotta
50 g	grated Parmesan

Cannelloni

2	rolls of pasta dough

Sauce

1 ½ dl	cream
70 g	grated Parmesan
½ tsp	salt
a little	pepper

To garnish

½ bunch

lemon balm, finely chopped

How it's done

Filling

Heat the oil in a non-stick frying pan. Stir fry the asparagus pieces for approx. 8 mins., season, puree, leave to cool.

Add the ricotta and parmesan, mix well.

Cannelloni

Cut the pasta dough in half crosswise, then cut lengthwise into four equal pieces. Spoon approx. 2 1/2 tbsp of filling onto each piece of pasta, place approx. 2 of the reserved asparagus tips in the middle of each, roll up. Transfer to the prepared baking dish, reserving approx. 4 tbsp of filling.

Sauce

Combine the cream, cheese and reserved filling, season, pour over the cannelloni.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220°C, remove.

To garnish

Sprinkle with lemon balm.

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