Best 3 Asparagus Cannelloni Recipes

Indulge in a culinary journey with our exquisite asparagus cannelloni, a symphony of flavors that will tantalize your taste buds. This dish showcases the vibrant green asparagus, wrapped in tender cannelloni pasta and bathed in a velvety sauce. Each bite is a delightful explosion of textures and flavors, from the crisp asparagus to the rich, creamy sauce. Accompanying this main course are three delectable recipes that elevate the dining experience. Discover the vibrant asparagus and goat cheese salad, a refreshing prelude to the main course. Savor the creamy asparagus and leek soup, a comforting and flavorful symphony of textures. And finally, indulge in the decadent chocolate mousse, a sweet and indulgent ending to a remarkable meal. Prepare to embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

FRESH ASPARAGUS CANNELLONI

Fresh Asparagus Cannelloni image

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.

Provided by TJW2725

Categories One Dish Meal

Time 45m

Yield 2-5 serving(s)

Number Of Ingredients 6

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

Steps:

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!

Nutrition Facts : Calories 1085.3, Fat 43.8, SaturatedFat 27, Cholesterol 136.9, Sodium 424.1, Carbohydrate 110.6, Fiber 13.2, Sugar 12.5, Protein 66.1

ASPARAGUS CANNELLONI

Asparagus Cannelloni image

This is a delicious, impressive dish. The ingredients are a little expensive, so you may only want to have one couple over to dinner ;) This recipe is by Massimo Capra a chef in Toronto. Modifications I have done and like better: Use two pieces of Prosciutto per cannelloni to cover whole sheet of pasta. Instead of buying white and green asparagus, works just as well with all green asparagus. To cheat on the sauce, you can just use Campbell's Roasted Red Pepper soup and add the leeks and green peas.

Provided by Dannygirl

Categories One Dish Meal

Time 1h30m

Yield 24 Cannelloni, 4 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups milk
1/4 cup white flour
1/4 cup butter
1 cup asiago cheese, shredded
8 sheets fresh pasta (6 x 6 inches)
24 small green asparagus, precooked
8 white asparagus, precooked
8 slices italian prosciutto
8 slices asiago cheese
2 cups carrots, finely chopped
2 cups vegetable stock
salt & pepper
1 tablespoon olive oil
1 teaspoon butter
1 leek, finely sliced
1 cup peas, precooked

Steps:

Bechemel Sauce:.
In a saucepan melt the butter and flour.
Mix well and allow it to take a golden colour, then remove from heat and cool one minute.
Bring milk to a boil and add to flour & butter mixture, mixing well to prevent lumps.
Bring to boil and cook for 10 minutes, stirring often.
Remove from heat and add shredded Asiago cheese.
Cannelloni:.
Cook the pasta sheets in salted water, cool them in icy water and dry with towel.
Lay the pasta sheets out evenly.
On each sheet spread bechemel, then lay a slice of prosciutto, asiago and place 3 green and one white asparagus at one end, allowing the asparagus to stick out evenly at each end.
Roll tightly starting at end with the asparagus to create a log and cut in three even pieces.
In a baking dish with a pre-buttered bottom, stand the cannelloni upright and nestle the rolls together.
Spread any left-over bechemel on top.
Bake at 350°F for 25-30 minutes.
Sauce:.
Simmer carrots in vegetable stock for about 10 minutes, season to taste and set aside to cool.
Puree the stock and carrots in the blender, then strain to remove any larger pieces. Set aside.
Sauté the leeks in the butter and oil, season to taste. Once soft, add carrot stock and simmer a minute.
Place some of the sauce in the bottom of each of the four bowls. Place the cannelloni in the centre, nestled against each other. Sprinkle olive oil and grated cheese on top and serve. Each guest should get 6 pieces.

Nutrition Facts : Calories 317.5, Fat 19.7, SaturatedFat 10.5, Cholesterol 45.8, Sodium 179.2, Carbohydrate 28.9, Fiber 6.5, Sugar 7.7, Protein 9.2

ASPARAGUS CANNELONI WITH CHANTERELLES AND WILTED SPINACH

Asparagus Canneloni with Chanterelles and Wilted Spinach image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 tablespoon plus 1 cup extra virgin olive oil
2 tablespoons sliced shallots
1 tablespoon sliced garlic
1 cup blanched asparagus scraps
1/2 cup dry white vermouth
1 cup chicken stock
2 cups spinach leaves
Salt and pepper
12 "Jumbo" peeled asparagus-4 inches long
4 ounces blanched pasta sheets
4 tablespoons grated Parmigiano cheese
2 tablespoons butter
2 teaspoons olive oil
1 cup chanterelles
1 teaspoon garlic puree
2 cups spinach leaves
4 chervil
Salt and pepper

Steps:

Heat a heavy saucepan. Heat 1 tablespoon of the olive oil and sweat the shallots and garlic until translucent. Add 1/2 of the asparagus scraps and deglaze with vermouth. Reduce to dry and add the chicken stock. Reduce by 3/4 and place in a blender. Add remaining asparagus scraps and blend. Add olive oil in a slow, steady stream and finish with spinach. Season and strain. Keep at room temperature.
Blanch the asparagus and chill. Drain well and reserve on a cloth. Place 2 by 3 squares of blanched pasta on a surface dusted with grated Parmigiano. Place trimmed asparagus on pasta and roll tightly. About 1 1/2 inches of the tip of the asparagus should be exposed. Repeat process and group the asparagus cannelloni in 3's. Cover exposed end with tin foil and brush pasta liberally with melted butter. Add additional cheese. Keep refrigerated until needed.
Heat a saute pan with olive oil and cook chanterelles, then add garlic puree and spinach. Wilt spinach and season. Gratin cannelloni under broiler until golden brown. Remove foil and place cannelloni on bed of spinach. Drizzle sauce around and arrange mushrooms around. Sprinkle with salt and pepper. Garnish with chervil. Serve hot.

Tips:

Choose thick asparagus stalks: Thicker stalks are easier to work with and hold their shape better when rolled.
Blanch the asparagus briefly: Blanching helps soften the asparagus and make it more pliable for rolling.
Use a sharp knife to slice the asparagus: This will help you get even, thin slices that are easy to roll.
Don't overfill the cannelloni: Too much filling will make the cannelloni difficult to roll and may cause them to burst.
Bake the cannelloni until golden brown: This will help ensure that the filling is cooked through and the cannelloni are crispy on the outside.
Serve the cannelloni immediately: They are best enjoyed when they are hot and crispy.

Conclusion:

Asparagus cannelloni is a delicious and elegant dish that is perfect for a special occasion. With its creamy filling, crispy shell, and鮮豔的asparagus tips, this dish is sure to impress your guests. So next time you're looking for a new and exciting way to prepare asparagus, give asparagus cannelloni a try. You won't be disappointed!