Among the thousand gifts of the season there is one treasure in particular that spring offers us, a tasty and healthy gift: green asparagus . This asparagus, known for its unique taste and culinary excellence, has become a symbol of the Emilian lands and an ingredient loved by chefs and gourmets from all over the world.
Once harvested, asparagus can be cooked in a myriad of delicious ways. They can be simply boiled, grilled, or enjoyed raw with extra virgin olive oil and salt, or used as a main ingredient in soups, risottos, stuffed pasta, omelettes, and salads . Their delicate flavor lends itself well to a wide range of combinations, from garlic and lemon to fresh herbs.
In addition to its delicious flavor, asparagus offers numerous health benefits. It is rich in fiber, vitamins and minerals, including vitamin K, folate, vitamin C and potassium. It is also known for its antioxidant and anti-inflammatory properties, which can help protect the body from chronic diseases and promote overall well-being.
To celebrate the arrival of spring and the abundance of green asparagus, we offer you a delicious traditional recipe directly from the kitchen of Corte Roeli: lasagnette agli asparagi verdi . This dish is an explosion of spring flavors, combining the delicacy of asparagus with the goodness of lasagna.
Lasagnette with Green Asparagus by Corte Roeli
Serves 4
Ingredients:
- Green asparagus (medium) 100 gr
- Green asparagus tips 150 gr
- Butter 80 gr
- 00 flour 330 gr
- Milk 1L
- Eggs 2
- Primo sale 200 gr
- Mozzarella 200 gr
- Parmigiano Reggiano 150 gr
- Salt to taste
- Nutmeg to taste
The bechamel sauce
Ingredients:
- Whole milk 1L
- Butter 80 gr
- Flour 80 gr
- Salt up to 1 pinch
- Grated nutmeg to taste
How to prepare béchamel sauce:
- To prepare the béchamel sauce, first pour the milk into a saucepan, add the nutmeg and salt, then heat it over a flame.
- Place the butter in a second saucepan and melt it over low heat, then add the flour all at once. Mix vigorously with a hand whisk to avoid lumps.
- Continue stirring until you obtain a golden mixture, called a roux .
- At this point, dilute the roux by first pouring a little hot milk and then all the rest. Continue stirring over low heat until you reach the desired consistency; by cooking the béchamel for 5-6 minutes you will obtain a medium density.
- Your béchamel is ready to use!
The puff pastry
Ingredients:
- 00 flour 250 gr
- Eggs 2
- Salt 1 pinch
How to prepare puff pastry:
- Arrange the flour in a fountain shape, add the egg and a pinch of salt.
- Work for a long time until you obtain a smooth and firm dough.
- Let it rest for about half an hour covered with cling film, at room temperature.
- Finally, roll out the dough into a thin sheet (by hand with a rolling pin or with a pasta machine) then cut it into rectangles of about 15×10 cm. You will get about 5 rectangles.
- Blanch the puff pastry rectangles in plenty of boiling salted water for one minute. Drain, immediately place them in a bowl of cold water and lay them out on a clean, dry cloth.
Green asparagus
How to prepare green asparagus:
- Clean the asparagus well by passing them several times under running water, eliminating the woody white part.
- Using a potato peeler, peel the stems of the medium asparagus (the stringy parts remain even after cooking), arrange the medium asparagus and the asparagine in different steamer baskets with 1 finger of water and place it on the heat.
- As soon as they are crispy (about 5 minutes of cooking), remove the asparagus tips from the steamer and set them aside, while you continue to cook the medium asparagus until they are tender enough to be blended with the mixer. You will obtain an asparagus cream.
Asparagus Lasagne
How to make green asparagus lasagne:
- Add the asparagus cream to the béchamel sauce and mix well until smooth.
- Drain the mozzarella and break it into small pieces with your hands.
- Break the primo sale into pieces in the same way.
- Take a 25 x 20 cm baking pan, spread a drizzle of béchamel sauce evenly over the bottom, then place a rectangle of puff pastry on top.
- Pour a thin layer of béchamel, a little primo sale, a little mozzarella, a few asparagus tips and a sprinkling of Parmigiano Reggiano. Finish by placing a layer of puff pastry on top. Do this 4 times (4 layers).
- Once finished, cover the pan with aluminum foil and bake in a fan oven at 160° for 20 minutes.
- Remove the film and finish cooking the lasagne at 180° for 5 minutes.
- Remove the lasagne from the oven and let them cool before bringing them to the table.
