On February 6, 2019
By Rebecca Field
First seen in Good Food Magazine, May 2005
This has been a very popular recipe this spring (2018). Requested frequently. We do make slight adjustments to the recipe due to the fact that when we make it we are usually making larger quantities so instead of grilling slices of the roulade we often bake them, as our grill pan is quite small.
Cheese and asparagus roulade with home-made tomato sauce and home-grown rocket
Cheese and Asparagus Roulade
INGREDIENTS
85g/3oz butter
110g/4oz flour
400ml/14fl oz milk, warmed
7 eggs separated
handful basil leaves, shredded
50g/2oz grated parmesan
FOR THE FILLING
250g tub ricotta
100g/4oz emmental, grated
12 spears asparagus, blanched in boiling water
handful baby spinach
200g rocket leaves, to serve
1 Heat oven to 200oC/fan 180oC/gas 6. melt the butter in a heavy based pan, add the flour and stirring constantly cook for 3 mins. Off the heat, add milk a little at a time, mixing well to ensure it is smooth, then stir in the egg yolks. In a bowl, beat the whites until stiff, then mix a large spoonful into the pan to loosen the mixture. Gently fold in the remaining egg whites and basil, then season.
2. Spread the mixture onto a 30 c 40cm greased, lined tray so it forms a 2cm thick rectangular shape, top with grated parmesan and cook for 15 mins until springy and risen. Leave to cool in the tray.
3. Lay the base, still on the greaseproof paper, on a board so that the roughest side is facing upwards. To make the filling, mix together the ricotta and emmental, season, then spread onto the roulade base leaving a gap at the top and bottom of the longer edges. Lay the asparagus lengthwise on top of the ricotta and sprinkle the spinach on top.
4. Roll up the routlade, peeling it away from the greaseproof paper as you go as if making a Swiss roll to get a long cylinder shape. Wrap in greaseproof paper, then in foil ans twist the ends so it looks like a cracker. Chill for at least 1hr.
5. Heat the grill to high. To serve, cut the roulade with a serrated knife into 2cm slices and arrange on one of two lightly greased baking trays. Cook under a medium grill for about 5 mins. Carefully turn over the slices using a fish slice and grill for another 5 mins until slightly crisp. Arrange 2 slices per person onto each place and serve with simple tomato sauce spooned over and a few dressed rocket leaves.
