Baked Asparagus Cannelloni

In a large saucepan, boil water, add a bit of salt and cook lasagna sheets for 6 minutes. Place on a kitchen towel in a single layer.

Trim the ends of asparagus spears, and peel the lower third of each stalk. Blanche asparagus for 6 minutes in boiling water, keeping the heads above the water so as not to overcook them.

In a medium-sized saucepan, melt butter over medium heat. Stir in flour and cook for just up to 2 minutes, before it becomes brown. Gradually pour hot milk in it and keep stirring. Bring to a boil and cook until it thickens to your liking, about 2 more minutes. Add lemon juice. Season with salt, black pepper and nutmeg. Preheat oven to 180°C or 350°F.

Take a lasagna sheet and place a slice on prosciutto on it. Put 4 asparagus spears on it and wrap. Transfer to a baking dish. Repeat with the rest of asparagus. Pour the sauce on top and sprinkle with grated Parmesan. Bake for 20 minutes until golden brown.

Sprinkle with the garden cress. Enjoy!