Lasagne with asparagus
Instructions
Wash asparagus, trim away the tough fibrous base of stems and cook for 10 minutes to steam.
Cut tips and keep them aside, then cut the stems into small pieces and beat them in the mixer.
Place the ham into strips in a pan with hot oil.
FRY on medium flame for about a minute.
Wet with white wine and let it evaporate.
Cook, a few at a time, the sheets of egg pasta in salted water.
Drain, stendetele, nonoverlapping tiles above the towel and let cool.
Dissolve 55 g of butter in a saucepan, add the flour, tostatela for a few seconds and pour flush or slightly heated milk.
Stir with a whisk and cook the sauce on low heat for 5-6 minutes.
Off the heat, add 20 g of grated Parmesan, a pinch of salt, cream of asparagus, a pinch of nutmeg and ground pepper.
Mix until you obtain a homogeneous sauce.
Grease a rectangular baking dish for 20 to 28 cm.
Spread on bottom layer browse for lasagne and dowse (i.
e.
cover it) with a little bechamel you have prepared.
Appoggiateci a portion of asparagus tips cut into four and Brown ham.
Repeat the layers until ingredients.
Sprinkle with the remaining Parmesan and cook the lasagne in the oven already warm to 200 degrees for 20 minutes.
At the end, turn the grill and let it Brown on the surface for a few minutes.
Ingredients and dosing for 4 persons
- 350 g of fresh pastry for lasagna
- 2 bunches of asparagus
- 150 g of ham
- 1/2 cup of dry white wine
- 60 g of flour
- 50 cl of milk
- 30 g of grated parmesan cheese
- 60 g of butter
- 1 tablespoon of olive oil extra virgin
- 1 pinch of nutmeg
- 1 pinch of salt
- Minced 1 of pepper