Asparagus, strawberries and brie cannelloni

Asparagus, strawberries and brie cannelloni

20 min
10 min
4 people

Ermitage cheese used : Brie

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  • 200g of brie Ermitage
  • lasagna 4 sheets of lasagna
  • asparagus 24 asparagus
  • strawberry About 15 strawberries
  • cream 100g of liquid cream
  • green onions 2 green onions
  • bread pine nuts A little bit of bread pine nuts
  • balsamic vinegar A little bit of balsamic vinegar
  • olive oil A little bit of olive oil
  • salt Sea Salt
  • pepper Pepper


  1. Prepare 180g of Brie and cut it into small pieces. Melt it into the cream, lemon thyme and pepper over a low heat.
  2. As soon as the mixture is smooth, remove from the heat, remove the lemon thyme and set aside, covering with a lid.
  3. Remove the asparagus stalks and peel them down to the head. Cook for 5 minutes in a pan of boiling salted water and then immediately plunge them into iced water. Drain and set aside.
  4. Toast the pine nuts in a pan for a few minutes.
  5. Cook the lasagne sheets
  6. Roll 6 asparagus into a lasagne sheet. Repeat to obtain 4 cannelloni.
  7. Arrange the cannelloni on plates, top with the Brie cream, add the quartered strawberries, a few toasted pine nuts, one or two slices of Brie cheese and a few slices of chopped spring onion.
  8. Add a pinch of sea salt, a drizzle of olive oil, and a dash of balsamic vinegar or a little honey.