A delicate asparagus recipe for a rich Italian lasagna with Parmesan and mozzarella layers
- Lasagna 12 sheets, pre-cooked
- Green asparagus 2 bunches
- Shallot 1, finely chopped
- Butter 60 ml
- Flour 60 ml
- White wine 100 ml
- Chicken stock 200 ml
- Cream 200 ml
- Creme fraiche 30 ml
- Parmesan 30 ml, freshly grated
- Mozzarella 3
- Salt To taste
- Pepper To taste, freshly ground
- Nutmeg To taste, freshly grated
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
- Recipe cuisine Italian
Wash the asparagus and peel the lower third.
Blanch the asparagus by placing it in boiling, salted water for ca. 5 minutes and then into cold water. Drain the asparagus.
Peel and finely chop the shallots.
Fry in a little butter until soft.
Add the flour and stir well before slowly pouring in the white wine.
Simmer for a couple of minutes and reduce a little.
Now pour in the chicken stock and the cream.
Allow to thicken before adding the creme fraiche.
Season with salt, freshly milled pepper and nutmeg.
Pour some of the sauce into an ovenproof lasagne dish (ca. 20 x 20 cm).
Place a layer of lasagne sheets on top, followed by some asparagus and a little of the sauce.
Cover with freshly grated parmesan and repeat the process. Cover with the remaining lasagne sheets.
Cut the mozzarella into slices and place on top of the lasagne sheets.
Bake in a pre-heated oven at 200°C for ca. 20-25 minutes until golden brown.