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🍽️ Asparagus Cannelloni with Spinach

483 kcal · 30 min · 4 servings

Ingredients

• 450 g green asparagus
• 450 g white asparagus (thin stalks)
• 180 g cannelloni (approx. 16 pieces)
• 200 g leaf spinach
• 40 g butter (3 level tbsp)
• 1 heaped tbsp whole wheat flour
• 350 ml milk (1.5% fat)
• salt
• pepper
• nutmeg
• 175 g cream cheese (13% fat)

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Cut off the woody lower ends.
3. 3. Peel green asparagus only in the lower third.
4. 4. Peel white asparagus completely.
5. 5. Cut the asparagus stalks to the length of the cannelloni tubes.
6. 6. Place the cannelloni briefly in hot water.
7. 7. Let them become pliable.
8. 8. Carefully fill 2 to 3 asparagus pieces into each cannelloni.
9. 9. Set aside the remaining asparagus stalks.
10. 10. Wash the spinach thoroughly.
11. 11. Let the spinach drain well.
12. 12. Finely chop the spinach leaves.
13. 13. Melt 2 tablespoons (30 g) of butter in a pot.
14. 14. Stir in flour with a whisk.
15. 15. Let the mixture sweat lightly for 1 to 2 minutes.
16. 16. Pour in 300 milliliters of water and milk.
17. 17. Stir constantly until the sauce boils.
18. 18. Simmer the sauce for 2 to 3 minutes over low heat.
19. 19. Season the sauce with salt and pepper.
20. 20. Grate some nutmeg into it.
21. 21. Stir in cream cheese and the chopped spinach.
22. 22. Grease a large baking dish (approx. 30 x 21 cm) with the remaining butter.
23. 23. Spread some sauce on the bottom of the dish.
24. 24. Layer the cannelloni and remaining asparagus pieces alternately.
25. 25. Spread some sauce on each layer.
26. 26. Cover the top layer completely with the remaining sauce.
27. 27. Preheat the oven to 200 °C (convection: 180 °C, gas: setting 3).
28. 28. Bake the cannelloni for about 45 minutes.

Nutrition per serving

• kcal: 483
• Protein: 23 g · Fett/Fat: 19 g · Carbs: 52 g