Asparagus in Lasagne Sheet
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus, white
- 500 g asparaus, reens
- salt
- 2 tablespoons oil
- 8 lasagne plate (s)
- 1 tablespoon sugar
- 70 g butter
- 1 slice (s) toast bread
- 1 bunch basil
- 8 slices ham, cooked
- 25 g flour
- 150 g cream
- 60 g parmesan, freshly rated
- 2 tablespoon lemon juice, freshly squeezed
- 30 g breadcrumbs
- 10 g butter
- 10 g parmesan, freshly rated
- Pepper from the grinder
- nutmeg
Print Recipe
Pin Recipe Instructions
- Whole white asparagus, peel the green asparagus only under third, cut off the woody ends.
- Bring plenty of water to the boil, add salt sparingly and add oil. Put the lasagne sheets one after the other in the water and cook for 3 minutes. Take out one at a time and place on a kitchen towel.
- Add the sugar, 20 g butter, white asparagus and the toast to the boiling pasta water, cover and bring to the boil and cook for 5 minutes. Add green asparagus, bring to the boil, cook for another 4 minutes. Lift out the asparagus and drain on kitchen paper. Collect 400 ml of the asparagus water.
- Pluck the basil leaves. Cover each pasta sheet with a slice of ham and the basil leaves. Roll 3-4 asparagus stalks each in a pasta sheet and place them side by side in a greased baking dish with the seam facing down.
- Melt 20 g butter in a saucepan, stir in the flour with a whisk and sauté briefly. Add the asparagus water and cream while stirring, bring to the boil and cook over a mild heat for 10 minutes. Stir in the grated parmesan. Season to taste with lemon juice, nutmeg, pepper and sugar. Spread the sauce evenly over the asparagus.
- Mix the breadcrumbs with 10 g butter and 10 g Parmesan with a fork and spread over the asparagus rolls. Bake in the oven, which has been preheated to 200 degrees (convection not recommended), for 20-25 minutes until golden yellow.
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