SPINACH AND ASPARAGUS ROULADE
300g spinach, washed and chopped 30g butter 4 eggs, separated 80ml grated Parmesan cheese salt and pepper grated nutmeg
FILLING 1 bunch of asparagus,
trimmed 250g thick cream cheese 10ml grated lemon rind 15ml lemon juice salt and pepper
Preheat the oven to 200°C. Line a 22 x 32cm Swiss roll tin with non-stick baking paper and spray with nonstick cooking spray.
Cook the spinach until tender and drain well. Squeeze out all the excess water.
Place in a food processor and chop finely.
Add the butter, egg yolks and 45ml of the Parmesan cheese. Season with salt, pepper and grated nutmeg.
Beat the egg whites until stiff but not dry. Carefully fold them into the spinach mixture. Spread the mixture into the prepared pan.
Sprinkle with about 15ml of the remaining Parmesan cheese. Bake for 10-15 minutes until puffed and firm to the touch.
Prepare a sheet of nonstick baking paper and sprinkle with the rest of the Parmesan cheese.
Remove the roulade from the oven and turn it onto the baking paper. Remove the backing paper from the roulade and leave to cool.
FILLING: Blanch the asparagus until tender, then plunge into ice water. Drain well.
Soften the cream cheese and add the lemon rind and juice. Season to taste. Spread over the surface of the roulade. Arrange the spears on top, lining up with the short side.
Roll up the roulade using the paper as a guide. Refrigerate until required.