List of Ingredients
- 10 OZ. of white asparagus spears, cleaned
- 1 1/3 CUP of all-purpose flour
- 5 OZ. of green asparagus tips
- 1/3 CUP of milk
- 1 TBSP. of dry white wine
- 3 of egg yolks
- 2 of limes
- 1 of egg
- 1 of 1 egg white
- 1 of onion
- Sugar
- Peanut oil
- Thyme
- Extravirgin olive oil
- Salt
- Pepper
Method
To make asparagus stuffed cannoli, first knead the flour with the egg, the wine, the grated zest of 1 1/2 limes, 2 tbsp oil, a pinch of salt and a pinch of sugar: it should form a firm but flexible dough. Transfer to a bowl, cover with plastic wrap and set aside to rest in the refrigerator for 1 hour. Finely dice the white and green asparagus and the onion. Bundle together 4 strands of thyme with kitchen twine.
In a large frying pan, heat the onion over medium with 3 tbsp and the bouquet of thyme, then add the asparagus. After 1 minute, reduce the heat, season with salt, and cook over low for 7-8 minutes. Beat the yolks with the milk and pour into the pan with the asparagus, then cook over the lowest heat setting, stirring, until creamy. Season the filling with salt and pepper, if necessary. Roll out the dough to a thin layer, then cut into 18 x 4” discs.
Roll up each disc around a metal cannoli tube, brush with a little egg white, overlapping the ends and pressing together to seal the cannoli. Repeat with the remaining cannoli. Fry the cannoli in plenty of boiling peanut oil until golden all over: this should take less than 1 minute. Remove and transfer to a paper towel; quickly remove the metal tubes. Fill the cannoli with the asparagus mixture and serve immediately.