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.
|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|
|Grated cheese (can be vegan)|