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Asparagus LasagneTheWorldWideGourmet.com

Flavors of Italy

Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: About 1 hour

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:130.7 kcal

Proteins:5 g

Fats:8.1 g

Carbohydrate:10.3 g

Fibers:0.9 g

Sugar:2.3 g

Cholesterol:19.5 mg

Sodium:151.5 mg

Calcium:112.7 mg

Energy:487 kcal

Proteins:18.8 g

Fats:30.3 g

Carbohydrate:38.4 g

Fibers:3.4 g

Sugar:8.4 g

Cholesterol:72.8 mg

Sodium:564.3 mg

Calcium:419.9 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

250

g

lasagne noodles

600

g

green asparagus

90

g

butter

40

g

flour

400

g

whole milk

80

g

freshly grated parmigiano reggiano (parmesan)

1

bunch of flat leaf parsley

1

shallot

2

ml

freshly grated nutmeg

coarse salt

fine salt and pepper

30

ml

extra virgin olive oil

METHOD

  1. Wash the parsley leaves; peel the shallot; chop the parsley and shallot separately.
  2. Wash the asparagus, removing the tough ends; slice the asparagus into 5 mm (1/4") rounds;
  3. Bring 4 liters (1 gallon) water to a boil; add some salt and 1 tbsp. olive oil. Cook the lasagne, stirring occasionally so that they don't stick together.
  4. Drain the lasagne and lay them between two clean damp kitchen towels to keep them from drying out.
  5. Sauté the shallot, asparagus and parsley in a spoonful of oil; season with salt and pepper; cook for about 5 minutes.
  6. Melt 50 g (3 tbsp.) butter in a saucepan. Add the flour and mix well. Gradually add the milk, stirring constantly to avoid lumps. Cover and simmer for 15 minutes over very low heat, stirring often; season with salt and nutmeg. Set aside.
  7. Butter a rectangular 20 x 30 cm (8 x 12") baking pan. Alternate layers of lasagne, asparagus, bechamel and Parmesan. Repeat the layering three times, being sure to cover the lasagne completely so that the noodles don't dry out during cooking. Dot the top with butter.
  8. Bake in a preheated 200° C (400° F) oven for about 30 minutes or until the top is lightly browned.

..........
A recipe from Lucia Pantaleoni, TV host of "La Cuisine de Lucia," dedicated entirely to Italian cooking.

WINE SUGGESTIONS

Merlot

Chardonnay

Riesling

CHEF'S NOTES

This recipe is delicate and easy to prepare. You could also make it with frozen asparagus.



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