Asparagus Cannelloni Recipes

Steps:

• Heat a heavy saucepan. Heat 1 tablespoon of the olive oil and sweat the shallots and garlic until translucent. Add 1/2 of the asparagus scraps and deglaze with vermouth. Reduce to dry and add the chicken stock. Reduce by 3/4 and place in a blender. Add remaining asparagus scraps and blend. Add olive oil in a slow, steady stream and finish with spinach. Season and strain. Keep at room temperature.
• Blanch the asparagus and chill. Drain well and reserve on a cloth. Place 2 by 3 squares of blanched pasta on a surface dusted with grated Parmigiano. Place trimmed asparagus on pasta and roll tightly. About 1 1/2 inches of the tip of the asparagus should be exposed. Repeat process and group the asparagus cannelloni in 3's. Cover exposed end with tin foil and brush pasta liberally with melted butter. Add additional cheese. Keep refrigerated until needed.
• Heat a saute pan with olive oil and cook chanterelles, then add garlic puree and spinach. Wilt spinach and season. Gratin cannelloni under broiler until golden brown. Remove foil and place cannelloni on bed of spinach. Drizzle sauce around and arrange mushrooms around. Sprinkle with salt and pepper. Garnish with chervil. Serve hot.

Steps:

• Bechemel Sauce:.
• In a saucepan melt the butter and flour.
• Mix well and allow it to take a golden colour, then remove from heat and cool one minute.
• Bring milk to a boil and add to flour & butter mixture, mixing well to prevent lumps.
• Bring to boil and cook for 10 minutes, stirring often.
• Remove from heat and add shredded Asiago cheese.
• Cannelloni:.
• Cook the pasta sheets in salted water, cool them in icy water and dry with towel.
• Lay the pasta sheets out evenly.
• On each sheet spread bechemel, then lay a slice of prosciutto, asiago and place 3 green and one white asparagus at one end, allowing the asparagus to stick out evenly at each end.
• Roll tightly starting at end with the asparagus to create a log and cut in three even pieces.
• In a baking dish with a pre-buttered bottom, stand the cannelloni upright and nestle the rolls together.
• Spread any left-over bechemel on top.
• Bake at 350°F for 25-30 minutes.
• Sauce:.
• Simmer carrots in vegetable stock for about 10 minutes, season to taste and set aside to cool.
• Puree the stock and carrots in the blender, then strain to remove any larger pieces. Set aside.
• Sauté the leeks in the butter and oil, season to taste. Once soft, add carrot stock and simmer a minute.
• Place some of the sauce in the bottom of each of the four bowls. Place the cannelloni in the centre, nestled against each other. Sprinkle olive oil and grated cheese on top and serve. Each guest should get 6 pieces.

Steps:

• Mix one 15-ounce can cannellini beans (drained and rinsed) with 1 grated garlic clove, 1/4 cup olive oil and 2 tablespoons tarragon vinegar or white wine vinegar in a large bowl; let stand 15 minutes. Shave 1 bunch trimmed jumbo asparagus into ribbons with a vegetable peeler. Add to the bowl along with 1 tablespoon chopped tarragon and another 1 teaspoon vinegar; season with salt and pepper and toss. Toast 3 tablespoons panko in 1 tablespoon olive oil in a skillet; sprinkle over the salad.

Steps:

• Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
• Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
• Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
• Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

Steps:

• Preheat oven to 325°F.
• Take one lasagna noodle, lay it flat, and add one slich of ham, and one slice of cheese, and three whole asparagus. Roll up and place seam side down in a greased casserole.
• Repeat until all ingredients are used up.
• Add béchamel sauce, cover with foil and bake for 15-20 minutes, or until the asparagus is al dente. Remove foil, sprinkle with parmesan, and continue cooking until the top is golden and bubbly.
• Enjoy!