John Myers
Ingredients for 4 servings:
- 750 g asparagus
- 1 ½ liters of water
- 1 tsp salt
- 8 lasagna sheets, do not precook
- 30 g butter
- 1 tbsp flour
- ⅛ liter water (asparagus cooking water)
- ⅛ liter sweet cream
- 100 g mild cheese
- salt and pepper
- 3 tomatoes
- some nutmeg
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Peel the asparagus, cut into pieces, and add to boiling salted water. Cook for approximately 8-10 minutes until al dente. For the sauce, melt the butter in a small saucepan and lightly sauté the flour. Stir in the asparagus water and cream, stirring continuously until the liquid is gone. Simmer for five minutes, remove from the heat, and stir in the grated cheese (reserve 2 tablespoons for sprinkling). Season the sauce with salt, pepper, and nutmeg. Lightly grease an oblong baking dish, spread two tablespoons of the sauce on it (just enough to cover the bottom), line it with lasagna sheets, add the asparagus, spread three tablespoons of the sauce on top, and cover with more lasagna sheets. Continue until all the ingredients are used up. Arrange the sliced tomatoes on top, pour the remaining sauce over them, and then sprinkle with cheese. Baking time: 200°C (400°F) for 25 minutes, fan oven: 175°C (350°F).
Facebook Comments