Cannelloni with asparagus

For 4 people
200 g of cannelloni of durum wheat
800 g asparagus
200 g of tofu
1 onion
250 ml soy cream
2 tablespoons extra virgin olive oil to grease the baking tray for 2 + filling
2 tablespoons sesame seeds
salt
pepper

The cannelloni are always greatly appreciated and dish can be prepared with a variety of fillings. For example, you can substitute the asparagus with another seasonal vegetables or to your liking, enrich them with meat sauce soy or seitan, gratinarli baked with cream (as in this recipe) or with the white sauce béchamel.
Also try the cannelloni with pumpkin with rosemary or the cannelloni-kale .

Wash asparagus, cut off the woody part of the stem and cook more steam for about 10 minutes: should remain slightly crunchy because it will finish cooking in the oven.
Leave to cool, then cut into pieces of about 1 or 2 cm.
After having chopped, sauté the onion in a pan with 2 tablespoons oil, add the chopped asparagus and cook briefly.
Cut the tofu into cubes and mash it with a fork, add the asparagus and stir seasoning with salt and pepper.
Cook over medium heat for a few minutes, then add a little less than half of the cream (about 100 ml), stir and remove from the heat.
Prepare the cannelloni leading to saltwater boils where you'll make them cook for a few minutes (follow the instructions on the package).
Grease a large baking sheet with a thin layer of oil, drain the cannelloni and fill them with the mixture of asparagus and tofu that you have prepared.
Place them on the baking sheet and cover with the remaining cream, sprinkle everything with a sprinkling of sesame seeds.
Bake in a preheated oven at 190° C for about 20 minutes: fry the surface making sure it does not burn.