Asparagus Roll with Cream Cheese in Sausage Leaf

Trim asparagus ends about 2 cm and peel generously. Make in water with salt, sugar and juice of a lemon. Quench in iced water and drain. Blanch and dry the leaves of the salsify.

Mix mascarpone and ricotta with salt and pepper to a firm cream. Add the finely chopped chives. Save a few nice chive stems for garnish. Lay out savoy cabbage leaves, remove or soften bull’s eye. Spread some cream cheese evenly on top, top with cooked asparagus spears.

Brush remaining cream cheese, roll up and refrigerate for about 2-3 hours. Pour vinaigrette over asparagus tips and serve. Cut savoy cabbage rolls into strips and place on top. Sprinkle with chopped chives and garnish with whole chives.

Can also be garnished with leaf lettuce.

Suggested Vinaigrette:

Whisk all ingredients together with a hand mixer to make a creamy sauce.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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