Cannelloni with asparagus and goat cheese

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Delicious spring recipe of green asparagus rolled in lasagna sheets under a creamy goat cheese sauce and a topping of crispy croutons




 Boil the lasagna sheets in a pan of boiling water for 3 minutes and then drain, take care: do not put them on top of each other otherwise they will stick together. Cut the last cm of the green asparagus (peeling is not necessary) and boil them in a pan with water for 5 minutes. Melt the butter in a saucepan, add the flour and cook the roux for 2 minutes.

 Gradually add the milk and stir until smooth with a whisk. Then add ¾ of the goat cheese to the sauce and let it absorb. Season the goat cheese sauce with salt and pepper. Heat the oven to 200 degrees. Place a lasagna sheet on a cutting board and place a slice of Parma ham on top. Place 3 to 4 asparagus on top and roll up. Repeat with the rest.

 Spread a thin layer of sauce over the bottom of the greased baking dish. Place the pasta rolls here. Pour the rest of the goat cheese sauce over it, it is nice to leave the ends of the asparagus free. Crumble over the rest of the goat cheese and the croutons. Bake the cannelloni with asparagus for 15 minutes in the oven until the croutons turn brown. Delicious with a fresh salad.

 Tip: omit the Parma ham for a vegetarian version.

Source: Leukerecepten by leukerecepten-nl.
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