Ham Cannelloni with Asparagus

To prepare:

1. We peel the asparagus from top to bottom as usual and cut off the lower, woody end. In a large saucepan we bring water, a pinch of salt and sugar with butter to the boil. Cook the asparagus in it for about 5 minutes. Take out, rinse with cold water, drain and let cool. Pick up water.
2. Peel and dice the onions.
3. Pluck the parsley and chervil from the stems and chop finely.
4. Preheat the oven to 225 ° C.

Prepare the sauce:

1. Heat the tablespoon of oil in a small saucepan and sauté the onion cubes until translucent.
2. Now pour in the 1/4 l chicken broth, stir and then add the hollandaise sauce. Let simmer for about 5 minutes. Now season a little with salt and pepper and add the finely chopped parsley and chervil. Mix well. Take the sauce off the stove.

The cannelloni:

1. Boil the lasagne sheets in the asparagus water for about 4 minutes, then drain and rinse with cold water. Then lay out on a damp cloth so that they do not dry out again and remain pliable.
2. Now brush the lasagne sheets with mustard and put 1 slice of Prague ham on each.
3. Distribute the asparagus spears evenly on top of it (depending on how many you have). I had 5 pieces per lasagne plate.
4. Now that the saucepan was off the stove, you can stir the 2 egg yolks into the sauce.
5. 2 / 3 of the sauce is now poured into the baking dish. We now put our cannelloni rolls on top and pour the rest of the sauce over them.
6. Over this we distribute the freshly grated Parmesan and cover the asparagus heads with aluminum foil.
7. Put it in the preheated oven and take it out again approx. 25-30 minutes later.
8. The result can be seen and tasted. And I wish you bon appetite. Hurry up! The asparagus season is almost over: – ((