Scalloped Asparagus Cannelloni

Cook lasagne sheets in salted water until al dente, then rinse under cold water.

Rinse and peel the asparagus spears and cut the woody ends into small pieces. Make asparagus spears in boiling hot salted water with the sugar for about 10 minutes.

Wrap each 3 spears of asparagus in ham at the beginning, then in the lasagna sheets. Place asparagus cannelloni on top of each other in a greased gratin dish.

Preheat oven broiler. Separate eggs. Beat yolks and wine in a baking bowl over a hot water bath until creamy. gradually fold in butter. Remove the baking dish from the stove. Season sauce with salt, pepper and juice of one lemon.

Whip the egg whites until stiff, stir into the sauce together with the cornstarch and pour over the cannelloni. Sprinkle with Parmesan and bake the cannelloni in the oven for 10 minutes until golden brown.

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