[ENG]
Like almost every sunday, when I'm free from work, I spent some time in front of the stove to prepare "Sunday Meal"
Yesterday I decided to prepare Asparagus Lasagna done with fresh home made pasta, so I woke up early in the morning to provide ingredients.
I have to be honest , I forgot to took picture of pasta making, but when I mix with hand I need a help in taking picture and my wife was still sleeeping.
So let's start with the show:
We have some fresh hand made pasta (600G):
Of course you can use dried pasta but keep in mind that the weight difference can be up to 30% (about 400G in this case)
Next is a Bechamel sauce (about 750ml)
Once again, you can use the ready one but it's sooo easy doing by yourself and, of course, you can decide the density you need.
Asparagus (1kg) must be peeled on the lower side and cut to separate the hard part (I use to break them by hand so that you can "feel" the exact breaking point).
Once you have peeled, washed and separated the stalks we need 2 different cooking methods
The soft parts including the spears were steam cooked (to preserve taste and nutritional properties)
and the hard one were boiled in salted water
and then put in icy cold water to preserve the light green color
Diced the steamed ones, leaving the spears a little longer
and blended the hard ones:
We are ready to compose Lasagna:
Spread a layer of bechamel
cover with pasta trying to overlap the stripes
stuff with asparagus dice, smoked salmon, asparagus cream and shredded Parmigiano cheese
repeat until filling is over then cover with last layer of pasta, bechamel, asparagus spears and grated Parmigiano
Bake in pre-heated static oven at 390°F for 20 minuts then lift the dish and grill for 2 more minutes
et voilà!
Serve as soon as possible with a nice white wine (Sauvignon is my ideal)
and Buon Appetito!
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