Asparagus cannelloni

Ingredients for 4 servings:

• 32 stalk(s) asparagus, rather thin
• 8 lasagna sheets
• 1 pinch(s) of sugar
• 8 slices of cooked ham
• 8 slices of cheese (Gouda, Stelvio, etc.)
• 50 g butter
• 1 shallot(s)
• 2 tsp flour
• 300 ml milk
• 200 ml cream
• salt and pepper
• nutmeg
• ½ lemon(s), juice
• Butter for greasing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Bring a large pot of water to a boil. Add salt to the pot and pre-cook the lasagna sheets in the boiling water for 5-6 minutes. Then drain the water and separate the lasagna sheets as quickly as possible, placing them separately on the countertop. In another pot, bring water with a generous pinch of sugar to a boil and pre-cook the asparagus for about 7 minutes, depending on the thickness of the stalks. Drain the water. Grease a large baking dish with a little butter. Place a slice of cooked ham and a slice of cheese on each lasagna sheet. Use 4 asparagus spears per pasta sheet and roll them up. Place the asparagus cannelloni in the greased baking dish. Preheat the oven to 190°C (top/bottom heat). For the sauce, finely dice the shallot. Melt the butter in a saucepan and sauté the shallot until translucent. Then add the flour and sauté for a minute. Gradually add the milk and cream to the butter-flour mixture and heat through. Season to taste with salt, pepper, nutmeg, and lemon juice. Pour the sauce over the asparagus cannelloni. Bake the casserole at 190°C (top/bottom heat) for about 25 minutes.