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Asparagus in Pasta with Gruyère AOC



1kg green asparagus
3dl bouillon
8 lasagne sheets
1 sprig of parsley
200g mild Gruyère AOC
250g ricotta
150g smoked salmon
3 tomatoes


Cut off lower asparagus tips. Place asparagus in the bouillon in frying pan with a tight-fitting lid. Steam gently on a low heat for 10-15 minutes with the lid on.

Cook lasagne sheets al dente in salty water. Sieve and set out on kitchen paper.

Roughly chop the parsley and set some aside for the relish. Finely grate the Gruyère. Mix half of the cheese with parsley and ricotta. Season with salt and pepper.

Line the lasagne sheets with salmon slices and coat with the cheese mixture. Spread the asparagus on top and roll up with the lasagne sheets. Place in a baking tray.

Dice the tomatoes. Sprinkle the rest of the cheese over the asparagus rolls. Add the bouillon. Bake in the oven at 200 degrees for approximately 20 minutes. Sprinkle with parsley.



Recipe Kindy Supplied By: Interprofession du Gruyère

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