Cannelloni with mashed potatoes and asparagus

Preparation steps

• * if you don't have to buy fresh lasagna dough, you can also use the dry one, but I highly recommend that you make it yourself.
• Sift the flour onto the work surface, make a hole in the middle and put the eggs in it. Knead the dough, wrap it in cling film and let it rest for 30 minutes at room temperature. The dough seems hard at first, but after resting you will feel the difference, it becomes soft and pliable.
• Roll out the dough thinly: I first roll out a smaller piece with a roller and then further spread it on the pasta machine. Cut into larger rectangles (about 10 × 20 cm).
• Cook the pasta briefly (depending on which one you used and the thickness, dry pasta will need more time, fresh if thin is enough for 1 minute). If you are putting more than one leaf to boil together add a little oil to the water to keep it from sticking. Drain the boiled leaves and place on a clean tablecloth to dry. Stuffing:
• Wash the asparagus, cut off the hard woody part of the stems, and possibly peel the stems if they have a hard rind. Boil them for 5 minutes in slightly salted water. Drain them and cut in half lengthwise.
• Wash the potatoes and cook them, peel and mash or squeeze through a potato press.
• Add 2/3 of the cheese to the potatoes, 15 g of butter, chopped chives (col. As desired), half of the grated parmesan (20 g), and salt to taste.
• Spread the sheets of dough with mashed potatoes and put 2-3 halves of asparagus on each (with a shorter edge), wrap and place the cannelloni prepared in this way in a fireproof dish greased with butter. Over the cannelloni put the remaining asparagus chopped into pieces and the remaining butter chopped into slices.
• Mix the cream with the remaining cheese and pour over the cannnellon, sprinkle with the remaining grated parmesan and bake in an oven preheated to 180C for about 20 minutes.