Summary

Ingredients

• 2 kg asparagus, white, peeled
• 9 lasagne plate (s), green
• 50 g flour (wheat flour)
• 50 g butter, (plus a little butter for reasin the lasane dish)
• 300 ml chicken broth
• 200 ml white wine
• 50 g sheep cheese, mild
• pepper
• salt
• 150 g parmesan cheese
• 300 g double cream
• Herbs, fresh (parsley, dill, chives)

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Instructions

1. Cut 2 kg of peeled asparagus into pieces (approx. 3 cm long) and blanch for approx. 5 minutes in salted water, rinse with cold water. Soak the lasagne sheets in cold water for 30 minutes. Sweat 50 g of flour in 50 g of butter. Pour 300 ml chicken stock and 200 ml white wine, stir until smooth and simmer gently for about 5 minutes. The asparagus like to draw a little liquid, so make the sauce a little too thick. Crumble the sheep cheese and stir in. Season with salt and pepper.
2. Grease a baking dish with butter. Layer one after the other 3 lasagne sheets, 1/3 of the sauce and half of the asparagus pieces, sprinkle with about 30 g of parmesan. Repeat the process. The last 3 lasagne sheets form the end, then the double crème, lightly seasoned with pepper and salt (if desired, add fresh herbs to the double crème) and the rest of the parmesan. Bake the lasagna for 20-30 minutes at 180-200 degrees (convection 25 minutes at 180 degrees) until golden brown. Take out of the oven and let rest for 10 minutes before serving.