Rice Noodle Cannelloni of Asparagus
Peel asparagus lightly, place in lightly salted boiling water for one and half minutes, place in ice water.
Spread crabmeat over rice noodle sheet, tear coriander leaves over crabmeat, lightly sprinkle peppercorns and sea salt.
Place three asparagus spears at base of sheet with tips protruding, roll.
Place Cannelloni into steamer for 4 minutes , flavour water with lemongrass.
To make Beurre Blanc bring soy sauce, ginger and ginger juice to simmer.
Remove from heat, whisk cold butter through to melt.
Place single cannelloni on plate, pour Beurre Blanc on top, garnish with coriander and roasted peanut pesto.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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