Spinach Lasagna Rolls with Asparagus and Shrimp

For the spinach lasagna rolls with asparagus and shrimp, blanch the spinach and cut into small pieces. Dice 1 onion, sauté in a little clarified butter, add garlic and spinach and sauté briefly.

Cook the lasagne sheets in salted water and blanch the asparagus. Marinate shrimp in garlic and olive oil and sauté in pan. Fill lasagna sheets with spinach, top with asparagus and shrimp.

Deglaze the roasted shrimp with wine, add paradeis pulp, toss halved paradeis briefly, season, spread over asparagus and shrimp. Coarsely chop the basil, sprinkle over the spinach lasagna rolls with asparagus and shrimp and serve.

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