Asparagus Cannelloni Recipes

FRESH ASPARAGUS CANNELLONI

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!

ASPARAGUS CANNELLONI

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.

CRAB AND RICOTTA CANNELLONI

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
• Preheat oven to 350 degrees F.
• Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
• In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
• Yield: about 4 cups

ASPARAGUS CANNELONI WITH CHANTERELLES AND WILTED SPINACH

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.

ITALIAN BAKED CANNELLONI

Steps:

• In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.
• To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.
• In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.
• Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.
• Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.

ASPARAGUS WITH MUSTARD SAUCE

Steps:

• Place asparagus in a shallow baking dish; dot with butter. Sprinkle with salt and pepper. Cover and bake at 400° for 25-30 minutes or until tender., In a microwave-safe bowl, combine the remaining ingredients. Cover and microwave on high for 1 to 1-1/4 minutes or until heated through. Serve with asparagus.

ASPARAGUS BUNDT CAKE

Steps:

• In a large bowl, combine the first five ingredients. Add oil, eggs, asparagus, pineapple, orange zest and vanilla; mix well. Fold in pecans. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. , For icing, beat cream cheese and sugar in a small bowl until smooth. Add orange zest, vanilla and enough milk until icing reaches desired consistency. Spoon over cake, allowing icing to drip down sides.

QUINOA, ASPARAGUS, AND FETA 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.

CANNELLONI WITH BITTER GREENS AND ARTICHOKE SAUTE

Steps:

• To make the pasta, place the flour, salt, eggs and olive oil in a food processor and process until well combined. Turn the mixture out on a work surface and press the dough together. Knead until smooth. Wrap in a barely damp towel and let stand for 1 hour.
• Meanwhile, to make the filling, toss together the spinach, mesclun and arugula. Heat 1 tablespoon of olive oil in a large skillet. Add 2/3 of the greens to the skillet and set the rest aside. With the garlic clove pierced on the tines of a fork, stir the greens until wilted and tender, about 5 minutes. When cool enough to handle, press the excess moisture from the greens. Place in a food processor with the egg yolks, nutmeg, 1 teaspoon of salt, pepper, 2 tablespoons of olive oil and 1/2 cup of Parmesan. Process until smooth. Scrape into a bowl and refrigerate until ready to use.
• Divide the pasta dough in half. Roll out as thin as possible, making a rectangle slightly larger than 12 inches by 15 inches. Trim to 12 inches by 15 inches and then cut into 3-inch-by-4-inch rectangles. Repeat with the remaining dough. Let the pasta dry slightly while bringing a large pot of water to a boil. Have a bowl of ice water nearby and 2 dry towels, laid flat. Drop 6 pieces of pasta in the boiling water, wait 10 seconds, lift them out with tongs and place in the ice water. Lay the pieces flat on the towels to drain. Repeat with the remaining pasta.
• Preheat the oven to 350 degrees. Oil a medium-size shallow baking dish. Place 2 tablespoons of the filling in a line across the short side of 1 of the pasta rectangles. Roll the pasta around the filling to form a tube. Repeat until all of the filling is used. (You may have some pasta left over.) Place the cannelloni in the dish and pour the chicken broth over them. Set aside.
• Stem the artichokes and pull off the tough outer leaves. Cut them in quarters. Bake the pasta for 10 minutes. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the artichokes and saute, stirring, for 5 minutes. Add the remaining greens and saute until artichokes are tender, about 5 minutes longer. Season with 1 teaspoon of salt and pepper to taste and keep warm.
• Sprinkle the remaining cheese over the pasta and place under the broiler until lightly browned, about 3 minutes. Divide the artichoke mixture among 6 plates, top with 3 cannelloni and serve immediately.

CANNELLONI AU GRATIN WITH SARDI SAUCE

Steps:

• Melt the butter over medium-low heat in an ovenproof saucepan. When the butter is hot but not sizzling, stir in the flour, blending well. Bake in oven for 15 minutes at 250 degrees. Set aside.
• Bring 3 cups chicken broth to a boil, and simmer for 20 minutes. Add 1/3 cup roux gradually, stirring constantly. Simmer for 20 more minutes. Skim any fat that accumulates on the surface. Strain the sauce and cool. (This sauce can be kept for 4 days in the refrigerator.)
• Beat the eggs in a bowl. Add 1 tablespoon of butter (reserving the rest for greasing crepe pan). Add salt, and beat in the flour. Add milk, and whisk thoroughly until smooth.
• Place a 6-inch nonstick pan over medium heat. Butter pan lightly with some of the reserved butter, then pour in about 1 1/2 tablespoons of batter. (These French-style crepes should be very thin.) Tilt pan quickly to distribute batter evenly. Cook until edges begin to brown; then, carefully flip with a nonstick spatula or your hands. Cook very briefly, about 30 seconds. Remove crepes to a warm plate. Repeat, rebuttering pan lightly each time, until all the batter is used. You should have 12 crepes.
• Preheat oven to 350 degrees. Then, in a saute pan over medium-low heat, combine the veal and sausage, and cook, stirring, until they change color but are not thoroughly cooked. (The meat will cook further inside the cannelloni.) Remove from heat and set aside.
• In a saucepan, combine the onion, oregano, garlic, celery, carrot and butter over medium heat. Cook, stirring, until the onion is translucent.
• In a bowl, combine the spinach, the cooked meats, 1/4 cup grated Parmesan, cooked vegetables and 3/4 cup chicken broth. Place in a baking pan, cover and bake for 15 minutes. Remove from oven, and place on the stove top over low heat. Cook for 20 minutes, uncovered, adding more chicken broth if it gets dry. Stir occasionally. Remove from stove, and cover with a kitchen towel.
• In a saucepan, combine one cup of the meat and vegetable mixture, one cup of the veloute sauce and 1/2 cup chicken broth. Simmer for 5 minutes, stirring occasionally. Remove from the heat, and add the shredded cheese. Stir until melted. Add the warm cream and the sherry. Keep warm.
• Lay a crepe on a flat surface, and place three level tablespoons of the meat and vegetable mixture in the middle. Roll the crepe, and set aside. Repeat with remaining crepes. Place crepes in a baking dish.
• Distribute the cannelloni sauce over the crepes. Sprinkle with remaining 6 tablespoons grated Parmesan. Place crepes under a broiler until the cheese browns.