Ingredients

1-1/2 lb (750 g) Ontario Asparagus Sauce: 1/3 cup (75 mL) butter or margarine 1/3 cup (75 mL) all-purpose flour 4 cups (1 L) 2% milk 1 cup (250 mL) shredded light Ontario Mozzarella or Fontina Cheese 1/2 cup (125 mL) grated Parmesan cheese 1/3 cup (75 mL) chopped fresh Ontario Basil (or 2 tbsp/25 mL dried) 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) pepper Filling: 1 cup (250 mL) light Ontario Ricotta Cheese 1 Ontario Egg 1/2 cup (125 mL) grated Parmesan cheese 2 tbsp (25 mL) dry bread crumbs 2 tbsp (25 mL) minced Ontario Onion 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) nutmeg 16 oven-ready cannelloni tubes Garnish: 2 cups (500 mL) diced seeded Ontario Greenhouse Tomatoes 1/4 cup (50 mL) sliced fresh Ontario Basil (or 4 tsp/20 mL dried)

Description

Break Tough Ends From Asparagus; Steam Or Cook In Large Skillet Of Boiling Water For 2 Minutes Or Just Until Crisp-tender. Rinse Under Cold Running Water; Drain Well And Dry On Towel. Cut Off 2-inch (5 Cm) Tips And Reserve For Garnish; Cut Any Thick

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