Name: Cannelloni with Ricotta, Asparagus and Tarragon
Prep time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 12 cannelloni; 350g ricotta cheese; 350g asparagus; 40g grated Parmigiano Reggiano; 1 sprig of tarragon; Salt and pepper to taste; 50g breadcrumbs; 1 egg; 1 tsp butter; 2 tbsp extra virgin olive oil; For the Béchamel; 700g milk; 40g butter; 30g flour; Salt and white pepper