Looking for an easy meat-free meal that’s simple to create and looks amazing? This cheesy cannelloni recipe uses delicious asparagus for a tasty vegetarian meal.
Asparagus Cannelloni with Asparagus Salad
- 400g asparagus spears, plus
- extra for salad
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 250g cannelloni tubes
- 50g butter, plus extra to grease
- 50g flour
- 2 cups milk
- 1 tsp mustard powder
- 2 tbsp parmesan, grated,
- plus extra for sprinkling
- ½ cup breadcrumbs
Sweet Balsamic Vinaigrette
- ⅓ cup balsamic vinegar
- 3 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp fresh marjoram, chopped, or 1 tsp dried
- 1 tsp garlic, minced
Preheat oven to 180°C. Grease a baking dish with butter. Trim asparagus, slice in half lengthways. Toss asparagus in lemon juice, season to taste and add olive oil.
Take 2-3 pieces of asparagus and carefully thread cannelloni tube over the asparagus. Repeat with the remaining cannelloni. Lay the pasta tubes in the dish.
Melt butter in a small saucepan. When bubbling, add flour and stir. Add ½ cup milk and whisk until it starts to thicken. Slowly add remaining milk. Continue to stir until smooth and sauce thickens.
Add mustard powder and parmesan. Pour sauce over cannelloni. Sprinkle with breadcrumbs and extra cheese. Bake for 25-30 minutes.
To make the vinaigrette, boil vinegar in a small saucepan over medium heat until reduced by half, about 3 minutes. Pour into a large bowl. Whisk in oil, mustard, marjoram and garlic. Season.
Serve cannelloni with sliced asparagus spears tossed in sweet balsamic vinaigrette.