n a saucepan, sauté the onion in olive oil until translucent. Add the white wine and simmer for 2–3 minutes.
Pour in the water (or stock) and cream, then whisk in the flour. Cook over low heat for 5–6 minutes, until the sauce thickens. Season with salt and pepper.
Fill the cannelloni tubes with the asparagus pieces.
Place the fresh spinach leaves on the bottom of a baking dish, then arrange the filled cannelloni on top.
Pour the white sauce over the cannelloni, making sure they are well covered.
Sprinkle generously with grated mozzarella.
Bake in a preheated oven at 190°C for about 30 minutes, until tender and nicely golden.
Serving suggestion: serve with a fresh salad and a splash of lemon juice for extra freshness.
Enjoy!
