Asparagus Cannelloni with Spinach

Ingredients

• 450 g green asparagus
• 450 g white asparagus (thin spears)
• 180 g cannelloni (about 16 pieces)
• 200 g fresh spinach leaves
• 40 g butter (3 tbsp)
• 1 heaping 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 and trim the woody ends. Trim the lower third of the green asparagus; peel the white asparagus spears completely.

2. 2.

   Cut the asparagus spears to match the length of the cannelloni.

3. 3.

   Briefly blanch the cannelloni in hot water until pliable. Carefully insert 2–3 pieces of asparagus into each tube, setting aside the remaining spears.

4. 4.

   Wash the spinach thoroughly, drain well, and finely chop the leaves.

5. 5.

   Melt 2 tbsp butter (30 g) in a pot. Whisk in the flour and sauté for 1–2 minutes.

6. 6.

   Add 300 ml water and milk, stirring constantly until it boils, then simmer for 2–3 minutes over low heat.

7. 7.

   Season with salt, pepper, and a pinch of nutmeg. Fold in the cream cheese and spinach.

8. 8.

   Grease a large baking dish (approx. 30 x 21 cm) with the remaining butter. Spread some sauce in the dish, then layer alternately cannelloni, asparagus spears, and pieces. Distribute more sauce over each layer and cover the top layer completely with the rest of the sauce. Bake in a preheated oven at 200 °C (180 °C fan, gas mark 3) for about 45 minutes.

9. 9.