This Asparagus Lasagne recipe is a delightful tribute to both my love for asparagus and my fond memories of living in Italy. During my time there, I had the privilege of participating in a cooking course where we would gather in the kitchen of a local restaurant to learn and share meals together. It was a weekly ritual filled with culinary exploration and camaraderie.
One particular memory stands out: a conversation with a fellow enthusiast about Red Leicester cheese. Her eyes lit up as she expressed her love for it, and the coincidence of my hometown being Leicester sparked a moment of connection and shared appreciation for this beloved cheese.
Now, as April and May roll around, I'm reminded of Italy's knack for celebrating seasonal ingredients, and asparagus takes centre stage in this recipe. With its vibrant green hue and delicate flavour, asparagus is showcased in a creamy sauce made from scratch, along with the rich depth of smoked pancetta and the nuttiness of Parmigiano Reggiano. Each layer of lasagne is a harmonious blend of textures and flavours, creating a dish that embodies the essence of Italian cuisine and the joy of cooking with seasonal produce.
Recipe
Ingredients:
- 1 bunch of asparagus (April-May season)
- 100g smoked pancetta, diced
- 50g pine nuts
- 50g Parmigiano Reggiano, grated
- 500ml milk
- 50g butter
- 50g flour
- Fresh lasagne sheets
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 180°C (350°F).
2. Trim the tough ends off the asparagus spears and boil them in salted water until tender. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux, cooking for a few minutes until golden.
4. Gradually whisk in the milk, stirring constantly to avoid lumps, until you have a smooth sauce. Cook for a few minutes until thickened.
5. Roughly chop half of the cooked asparagus and add it to the sauce along with half of the grated Parmigiano Reggiano. Blend the mixture until smooth and season with salt and pepper to taste.
6. In a separate pan, gently fry the diced pancetta until crisp.
7. To assemble the lasagne, spread a thin layer of the asparagus sauce on the bottom of a baking dish. Add a layer of fresh lasagne sheets, followed by a layer of chunky asparagus spears and fried pancetta. Repeat the layers until all ingredients are used, finishing with a layer of sauce on top.
8. Sprinkle the remaining Parmigiano Reggiano and pine nuts over the top of the lasagne.
9. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the lasagne sheets are cooked through.
10. Remove from the oven and allow to cool slightly before serving. Enjoy your seasonal and flavourful Asparagus Lasagne!