Cannelloni with Salmon and Asparagus Filling From the Steamer

For the cannelloni, wash asparagus, peel white whole, green only in lower third. Cut asparagus spears in half and place in perforated cooking containers. Peel shallots, cut into strips and spread over asparagus. Place asparagus in cooking chamber and cook (at 100°C 5-6 minutes or at 120°C 2 minutes).

Meanwhile, pre-cook lasagna sheets in batches on the stove top in plenty of boiling salted water according to package directions until pliable and al dente. Immediately transfer to cold water to cool.

Wash salmon, pat dry and cut into strips. Pluck basil leaves from stems, set half aside, chop the rest. Mix créme fraîche with chopped basil, salt and pepper.

Drain lasagna sheets. Spread each with a little basil cream, add a few pieces of green and white asparagus, a few strips of shallots and salmon on each lasagna sheet and roll up. Place cannelloni close together in greased perforated cooking containers and cook (at 100°C for 8 minutes or at 120°C for 4 minutes).

Melt butter on the stove top, add light salt and remaining basil leaves. Drizzle the cannelloni with it and serve.

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