Fresh Asparagus Cannelloni Recipes

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ASPARAGUS CANNELONI WITH CHANTERELLES AND WILTED SPINACH



Asparagus Canneloni with Chanterelles and Wilted Spinach image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon plus 1 cup extra virgin olive oil
2 tablespoons sliced shallots
1 tablespoon sliced garlic
1 cup blanched asparagus scraps
1/2 cup dry white vermouth
1 cup chicken stock
2 cups spinach leaves
Salt and pepper
12 "Jumbo" peeled asparagus-4 inches long
4 ounces blanched pasta sheets
4 tablespoons grated Parmigiano cheese
2 tablespoons butter
2 teaspoons olive oil
1 cup chanterelles
1 teaspoon garlic puree
2 cups spinach leaves
4 chervil
Salt and pepper

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.

ASPARAGUS CANNELLONI



Asparagus Cannelloni image

This is a delicious, impressive dish. The ingredients are a little expensive, so you may only want to have one couple over to dinner ;) This recipe is by Massimo Capra a chef in Toronto. Modifications I have done and like better: Use two pieces of Prosciutto per cannelloni to cover whole sheet of pasta. Instead of buying white and green asparagus, works just as well with all green asparagus. To cheat on the sauce, you can just use Campbell's Roasted Red Pepper soup and add the leeks and green peas.

Provided by Dannygirl

Categories     One Dish Meal

Time 1h30m

Yield 24 Cannelloni, 4 serving(s)

Number Of Ingredients 16

1 1/2 cups milk
1/4 cup white flour
1/4 cup butter
1 cup asiago cheese, shredded
8 sheets fresh pasta (6 x 6 inches)
24 small green asparagus, precooked
8 white asparagus, precooked
8 slices italian prosciutto
8 slices asiago cheese
2 cups carrots, finely chopped
2 cups vegetable stock
salt & pepper
1 tablespoon olive oil
1 teaspoon butter
1 leek, finely sliced
1 cup peas, precooked

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.

Nutrition Facts : Calories 317.5, Fat 19.7, SaturatedFat 10.5, Cholesterol 45.8, Sodium 179.2, Carbohydrate 28.9, Fiber 6.5, Sugar 7.7, Protein 9.2

PENNE WITH ASPARAGUS AND WHITE BEANS



Penne with Asparagus and White Beans image

Toss pasta with asparagus, cannellini beans and feta for the perfect summer meal.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
12 ounces dried penne
1 pound asparagus, trimmed and cut into 1-inch-long pieces
1/2 small red onion, thinly sliced
1/4 cup extra-virgin olive oil
Zest and juice of 1 lemon
1 cup crumbled feta cheese (about 4 ounces)
One 15-ounce can cannellini beans, rinsed and drained
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, adding the asparagus to the pot during the last 3 minutes of cooking. Drain the pasta and asparagus and run under cold water to cool; drain well.
  • Meanwhile, put the onion in a medium bowl and cover with cold water; set aside for 10 minutes.
  • Whisk together the olive oil, lemon zest and juice and 1/2 cup of the feta in a large bowl until well combined; season with salt and pepper. Add the pasta and asparagus, beans, parsley, dill and remaining 1/2 cup feta. Drain the onions, pat dry and add to the bowl. Toss everything together and season with salt and pepper.

WHITE BEAN AND ASPARAGUS SALAD



White Bean and Asparagus Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Mix one 15-ounce can cannellini beans (drained and rinsed) with 1 grated garlic clove, 1/4 cup olive oil and 2 tablespoons tarragon vinegar or white wine vinegar in a large bowl; let stand 15 minutes. Shave 1 bunch trimmed jumbo asparagus into ribbons with a vegetable peeler. Add to the bowl along with 1 tablespoon chopped tarragon and another 1 teaspoon vinegar; season with salt and pepper and toss. Toast 3 tablespoons panko in 1 tablespoon olive oil in a skillet; sprinkle over the salad.

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