Name: Asparagus and Cheese Roulade
Ingredients: 2 eggs, separated; 25 gm butter; 30 gm plain flour; 115 ml warm milk; 15 gm parmesan, grated; 50 gm ricotta; 50 gm semi-hard cheese, grated; 50 gm cream cheese, softened; 7 asparagus spears, blanched; a few basil leaves; salt and pepper to taste

Instructions

1
Preheat the oven to 200 C.
2
Heat butter in a pan till its melted, add flour and cook for a few minutes, stirring. Remove from heat, gradually stir in the milk. Add egg yolks, one at a time.
3
Beat the egg whites till picks are formed; gently fold them into the yolk mixture together with the shredded basil.
4
Spread the prepared batter on a greased baking paper in a thin layer (you will get a rectangular approximately 20x12 cm in size), sprinkle with parmesan and bake for 15 min. Remove from the oven, carefully invert on a kitchen paper (parmesan crusted side down), roll loosely and allow to cool completely.
5
For the filling, combine all the cheeses, season with salt and pepper.
6
Unroll the base of the roulade, discard the kitchen paper, spread the cheese filling and put asparagus spears in regular intervals. Roll again, then roll the roulade in a cling film tightly and put in the fridge for a few hours before cutting it.

Asparagus and Cheese Roulade

Instructions

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