Asparagus lasagne with wild garlic pesto
Springtime is asparagus time. Whether green or white – asparagus always tastes good. In our asparagus lasagne with wild garlic pesto all the spring flavors culminate in a wonderful dish.
Ingredients
- 1 KG White Asparagus
- 1 Organic lemon
- 50 Grams Salted butter
- 50 Grams White flour
- 125 mL Milk
- 1 tbsp Broth
- 150 Grams Bacon cubes
- 150 Grams Wild garlic pesto
- Nutmeg
- Salt, pepper, as desired
- 1/2 tpsb Cane sugar
- 120 Grams Tomatoes
- 150 Grams Emmentaler Cheese
- 12 Lasagna sheets
Instructions
- Wash and peel the asparagus. Cut the asparagus into pieces about 1 cm long (except the heads). Bring 700ml of water with 1 tsp of salt to a boil in a saucepan and cook the asparagus for about 3 minutes. Keep about 400ml of asparagus water when draining.
- Wash lemon and grate about 1 teaspoon of zest. Squeeze lemon to get about 3 tablespoons of juice. Melt butter in a medium saucepan over high heat and stir in the flour. Then briskly stir in the milk and asparagus cooking water and add the vegetable broth powder. Simmer everything for about 2 minutes. Stir in the zest and juice and season to taste with salt, chili flakes and nutmeg. Set aside about 250 g of sauce and mix the rest with the asparagus.
- Spread 3 tablespoons of the sauce in the lasagna dish and place 3 lasagna sheets on top. Top with 1/3 of the asparagus, 1/3 of the bacon cubes and 2 tablespoons of wild garlic pesto. Repeat everything 2 times.Finish with the remaining 3 lasagna sheets and spread the remaining sauce on top. Sprinkle with the chopped tomatoes and cheese. Then put everything in the oven preheated to 200 degrees for 30 minutes. ( top/bottom heat )After 30 minutes, turn off the oven and let the lasagna rest for 30 minutes. Then serve.
