John Myers
Contents
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Ingredients
- 500 g Asparagus white
- 500 g Asparagus green
- 100 g Cooked ham
- 100 ml Cream
- 1 bunch Chives
- 2 tbsp Grated mozzarella
- 250 ml Vegetable broth
- Salt, sugar
- 6 Lasagne sheets
Instructions
- Clean and peel the asparagus (green asparagus only a little way from the end), then shorten the ends
- Cook the asparagus in salted and sugared water for about 10 minutes until al dente
- Cook the lasagne sheets in plenty of salted water for about 5 minutes
- Mix the cream with the vegetable stock and bring to the boil.
- Cut the chives into thin rolls, then add to the vegetable stock cream. Purée finely with the hand blender, then season to taste and, if necessary, season
- Preheat the oven to 200 ° circulating air
- Put some sauce on the bottom of a baking dish, then first place 2 pasta plates next to each other, then put a whole layer of green asparagus ...
- 8 .... top with 2 slices of boiled ham, on top with a little sauce, on top with 2 lasagne plates, on top with a whole layer of white asparagus ...
- 9 .... 2 slices of boiled ham on top, a little sauce on top, 2 lasagna plates on top ...
- 10 .... and then spread the rest of the sauce and finally the grated mozzarella on top
- In the oven for about 15 minutes until the cheese has turned a nice brown color
Nutrition
Serving: 100gCalories: 51kcalCarbohydrates: 1.8gProtein: 3.3gFat: 3.5g
