Asparagus and Cheese Roulade
By: Little Aspiring Chef
Published: Thursday, December 8, 2011 - 6:39am

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

Preparation

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.

About

An easy yet impressive dish - a showstopper of any dinner party!