Delicious cannelloni in asparagus and basil sauce

Ingredients for 3 servings:

• 1 pack of cannelloni
• 1 bottle of Cremefine for cooking
• ½ pack of ham
• 500 g asparagus
• 1 handful of basil leaves, washed
• 1 pack Emmental cheese, grated
• some vegetable stock powder
• salt and pepper
• 1 onion(s)
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

great use for cannelloni

Grease a casserole dish and set aside. Boil about 1 liter of water and boil the peeled and finely chopped asparagus for 12 minutes. If you like asparagus, you can also use 1 kg. Then drain and collect 250 ml of the water. Preheat the oven to 170 °C (fan oven). In the meantime, finely chop the onion and ham. First, brown the onion in a small saucepan, then add the ham. Stir in the Cremefine and asparagus water and add the basil. Purée everything briefly to ensure the basil is evenly distributed. Season to taste. Arrange the cannelloni in the casserole dish, filling it with asparagus pieces if possible. Pour the sauce over the cannelloni, sprinkle with the cheese, and bake in the oven for about 30 minutes, until the cannelloni are cooked through.