Asparagus cannelloni with asparagus pesto and nut crumble

Asparagus are in season at the moment which makes it a great time of the year to make this asparagus cannelloni. It’s very easy to make and uses lasagne sheets to roll the asparagus into cannelloni. It is possible to make this a completely vegan recipe as well by using plant-based milk, butter, and grated cheese. The creamy sauce and nut crumble make this a filling meal. I used a mix of pecan, walnut and Brazil nuts but you can go for just 100g of one or two of them. You can also use almonds or pistachio nuts as they will go well with the asparagus too.

I didn’t use cheese in my creamy sauce but you can add it if you want to add another flavour to the mix.

Asparagus cannelloni with asparagus pesto and nut crumble

Asparagus cannelloni with asparagus pesto and nut crumble

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Ingredients:

Adjust Servings
500g asparagus (long and not too thin) You should aim to have at least 18 asparagus spears, 3 per cannelloni
1 handful fresh thyme
1 handful fresh basil
100g nuts (Brazil, walnuts, pecan, ..)
3tbsp rapeseed oil
50g butter (can be vegan)
50g plain flour
500ml milk (can be vegan)
6 fresh lasagne sheets
1tbsp nutmeg
pepper
Optional
Grated cheese (can be vegan)
Side salad

Directions

1.
Preheat the oven to 200°C (Fan)
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2.
Take one of the lasagna sheets and use it to measure how much of the asparagus we need
Remove the whiter part of the asparagus first. Then place the asparagus on the lasagna sheet and make sure you have the top sticking out a little bit. Cut off the remaining bit and set aside.
Bring water to a boil and add the bottom parts of the asparagus.
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3.
Boil the asparagus bottoms for 5 minutes
Then add the top parts as well and boil for another 5 minutes. We want the tops to be soft and the bottoms very soft/borderline mushy to prevent strands when we blend them later on.
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4.
Put the nuts in a food processor
Blend until you get a course crumble. Set aside
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5.
Drain the asparagus
Put the tips aside and add the bottoms to a blender or food processor along with the oil, thyme, and basil. Blend until you get a thick pesto. Season with pepper, salt is optional.
Note: if you want to add some sliced up asparagus on top of the cannelloni make sure to remove 1 or two pieces and slice them up into little discs.
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6.
Heat up the butter in a small pot
Add flour and combine until you get something resembling a dough. Let it dry out a bit before adding the milk. Stir very well to avoid lumps.
Add nutmeg and pepper. You can also add the cheese now if you decided on adding it. You might need a bit more milk in that case to avoid it being too thick.
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7.
Take a lasagne sheet
Spread some of the pesto on the bottom half of the sheet. Put three asparagus tips on the bottom on top of the pesto and roll it upwards to create a cannelloni.
Add a bit of the creamy sauce on the bottom of the casserole to avoid the cannelloni from sticking to it. Put the cannelloni on top, drizzle the remaining white sauce on top. Add the remaining pesto, followed the nut crumble. Spread the asparagus discs across the casserole and put it in the oven for 20-25 minutes.
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