Homemade cannelloni with white asparagus

To celebrate Spargelzeit, this dish features seasonal Brandenburg asparagus wrapped in fresh egg pasta and creamy Béchamel sauce. 

Preparation

For best results, place the sealed package in the refrigerator to thaw for about half a day before your meal, or overnight. If your plans change, the chilled and sealed package will last up to 3 days in the fridge.

If you need it faster, bathe the sealed package in warm water for a few minutes until partially thawed, then heat it for a little bit longer than usual.

Once defrosted, open and discard the packaging in the compost or organic bin.

Reheat the cannelloni as follows:

• Heat in a preheated oven - 15 minutes at 200°C
• Alternatively, head on a plate in the microwave - 800W, approx. 5 minutes.

Mix the herb béchamel with a tablespoon of water and either pour over the cannelloni at the last minute or heat separately in a pan and serve on the side.

Finishing touches

Adjust the salt content to your taste! More Parmigiano is always a good idea, both before baking (to gratinate the cannelloni) and just before serving.

Serving suggestions

A fresh salad is the ideal accompaniment to the creamy cannelloni.  

Ingredients

Egg pasta (wheat flour, eggs, rice flour, salt), white asparagus, Béchamel sauce (whole milk, wheat flour, butter, salt, nutmeg), Parmigiano cheese, chervil, tarragon, basil, parsley, pepper