Ingredients
For the baked asparagus cannelloni:
4 lasagna sheets
salt
16 spears asparagus
4 slices prosciutto ham
40 grams or 1/3 cup Parmesan cheese, grated
4 tablespoons garden cress, to garnish
For the béchamel sauce:
2 tablespoons butter
2 tablespoons flour
300 ml or 1 1/4 cups hot milk
2 tablespoons lemon juice
black pepper
a pinch of nutmeg
Preparation
