And we're back with Friday Food. This week I baked something savoury for a change. It is indeed easy and looks as if you have spent quite a lot of time preparing. This would make a fancy entrée or, could be served with some pan fried salmon with a lemony butter sauce. I did toy with using some broccolini, and I think it would be an excellent substitute, though I would lightly steam or microwave it. If I made this again I would do the same to the asparagus, or I would trim it much shorter. I always feel there is more than a little waste with the trimming of the asparagus spears. The edges of the fresh lasagne sheets were less than soft, but not terribly much. I think I should have covered more of the pasta with the sauce, though in the picture from Taste magazine's September issue, they didn't.
I bought fresh ricotta at the supermarket deli and my cottage cheese had spring onion and chives mixed through. I may have added a little extra Parmesan cheese, because I do love cheese. Cheese is my downfall.
It took me less than five minutes to prepare the easy cheesy sauce and wrap the asparagus and then just half an hour in the oven and it was ready to eat. I didn't have any capers, so I just left them out. This was very yummy and I ate mine topped with some chopped spring onions and a big squeeze of lemon juice. I made half the recipe and made 5 rolls.
Asparagus Cannelloni with Easy Cheesy Sauce serves 4
- 350g fresh ricotta cheese
- 200g cottage cheese
- 160ml milk
- 2 tspn Dijon mustard
- zest of a lemon
- 40g Parmesan cheese, finely grated
- 1/4 cup fresh chives/spring onion, finely chopped
- 4 bunches of asparagus, trimmed
- 40ml extra virgin olive oil
- 8 small fresh lasagne sheets ( approx 12 x 15cm)
- 1 tbsp baby capers
- chopped chives/spring onions for serving
- salt and pepper
NB an Australian tablespoon is, sensibly, 20ml or 4 teaspoons.
Preheat the oven to 200*c/180*C fan-forced and grease a 20 x 30cm baking dish with half the olive oil.
Put the ricotta and cottage cheese, milk, Dijon mustard, lemon zest half the Parmesan in a blender. Blend till smooth and season to taste. Spoon half the easy cheesy sauce over the base of the baking dish.
Toss the trimmed asparagus in the rest of the olive oil and season to taste. Roll three spears of asparagus in each sheet of lasagne. Carefully place in the baking dish, seam side down, and gently press into the sauce. It seems to help the rolls stay rolled. Continue, placing the rolls side by side.
When all the pasta and asparagus is exhausted, top the rolls with the rest of the easy cheesy sauce ( and in my mind I say this every time with gusto and amusement) and sprinkle with the remaining Parmesan cheese and the capers. Bake for 30-35 minutes until the cheesy topping is golden. Sprinkle with extra chives/spring onions and you are done.