Asparagus-cannelloni with and parma ham and parmesan-béchamel

Ingredients

• 24 stalks green asparagus
• 8 lasagna noodles
• 8 slices Prosciutto di Parma
• 0.7 oz basil
• 3 tsp grainy mustard
• 1.75 oz butter
• 1.75 oz flour
• 2 cups milk
• 2 oz Parmesan cheese (grated)
• lemon zest (optional)
• pine nuts (for garnish)
• chives (for garnish)
• salt
• pepper

Instructions

1. 1

   Preheat the oven to 200°C/390°F (top/bottom heat). Cut off the woody ends of the asparagus. Bring a large pot of salted water to a boil and cook the lasagna sheets according to package instructions until al dente. Drain and lay them out individually on a work surface. Spread each sheet lightly with mustard, top with Parma ham and a few basil leaves, place 3 asparagus spears each on top, and roll up tightly.

2. 2

   For the sauce, melt butter in a saucepan. Add the flour and cook, stirring, until lightly golden. Gradually whisk in the milk and let simmer for approx. 5 min., until the sauce thickens. Stir in Parmesan and season with salt, plenty of pepper, and a bit of lemon zest, if desired.

3. 3

   Spread half of the sauce in a baking dish. Arrange the cannelloni on top and cover with the remaining sauce. Sprinkle with freshly grated Parmesan and bake in the preheated oven for approx. 20–25 min., until golden and bubbling. Garnish with pine nuts, chives, and a little lemon zest before serving.