Asparagus cannelloni
Ingredients
| 12 | Cannelloni |
|---|---|
| 500 g | green asparagus |
| 250 ml | Hollandaise sauce (light) |
| 105 ml | Cremefine |
| 100 ml | vegetable broth |
| 100 g | Emmental cheese (grated) |
| 2 TL | chives |
| 1 | garlic |
| salt & pepper | |
| nutmeg |
Preparation
Step 1:
Wash the green asparagus and cut off the woody ends.
Step 2:
Fill each cannelloni with two asparagus spears and place them in a baking dish. Chop the remaining asparagus and scatter it over the top.
Step 3:
Mix Hollandaise, Cremefine, vegetable stock, chives, salt, pepper, garlic and nutmeg to make a creamy sauce.
Step 4:
Pour the sauce evenly over the cannelloni.
Step 5:
Sprinkle generously with grated Emmental cheese.
Step 6:
Bake the cannelloni at 180 °C fan oven for about 30 minutes, until golden brown.
Step 7:
Let it cool briefly and serve warm.
