Asparagus Lasagna (Lasagne agli Asparagi).

Method11 steps · about 1 hr 30 min

1. 1

   Step 1: Wash the asparagus and remove the tough woody ends. The best way to be sure you get the best part only is to bend each asparagus while holding each end and it will break naturally in the right place. You can also just cut them.

   Uses 2.2 lb fresh asparagus; wash and snap tough ends

2. 2

   Step 2: Use the source’s steaming option: bring water to a boil beneath a steamer insert, arrange the trimmed asparagus in the insert, cover and steam until just tender. Check frequently so the tips stay intact. Remove the asparagus and toss with the measured tablespoon of olive oil (1 tbsp) and salt to taste.

   Uses All asparagus trimmed in step 1 · 1 tbsp olive oil to dress the steamed asparagus · Salt for asparagus; amount unstated · Water beneath the steamer insert; quantity depends on the pan

3. 3

   Step 3: Meanwhile, wash and trim the 1–2 leeks, remove their dark outer leaves and finely slice the tender white parts. Sauté in a little extra butter and olive oil until translucent and beginning to brown slightly.

   Uses 1–2 leeks, washed, trimmed and sliced · A little extra butter for leeks beyond measured béchamel supply · A little extra oil for leeks beyond roasting tablespoon

4. 4

   Step 4: Reserve 4–6 cooked asparagus spears whole for the topping. Cut the remaining cooked spears into 3–4 pieces each.

   Uses All cooked asparagus from step 2; reserve 4–6 spears whole and cut the remainder

5. 5

   Step 5: Melt the measured 3.5 oz butter over low heat in a saucepan large enough for the 2 pints of milk. Sift in the 3.5 oz flour, stirring continuously to make a smooth roux.

   Uses 3.5 oz butter for béchamel · 3.5 oz flour for roux

6. 6

   Step 6: Gradually stir the 1 L milk into the roux, whisking constantly to prevent lumps. Cook, stirring, until the sauce coats the back of a spoon. Remove from heat, stir in the half teaspoon nutmeg and season with salt and freshly ground black pepper to taste.

   Uses Prepared roux from step 5 · 1 L milk for béchamel · 1/2 tsp nutmeg for béchamel · Salt to taste for béchamel · Freshly ground black pepper to taste

7. 7

   Step 7: The béchamel may thicken even further while you are preparing the rest of the lasagna. Just stir in some more milk if you think it’s too thick. It needs to have the consistency of a thick custard.

   Uses Prepared béchamel from step 6 · A little more milk only if béchamel thickens too much; amount unstated

8. 8

   Step 8: Spread a little prepared béchamel over the base of a rectangular baking dish. Cover with 2 fresh lasagne sheets, or enough of the measured sheet supply to fit the dish. Spread some sautéed leeks and chopped cooked asparagus over them.

   Uses Some béchamel spread on dish base · 2 sheets for base layer · Prepared leeks from step 3 · Cut steamed asparagus from step 4

9. 9

   Step 9: Add some grated cheese and béchamel, spreading the filling evenly. Add another layer of fresh pasta sheets, then more prepared asparagus, leeks, cheese and béchamel.

   Uses Prepared base layer from step 8 · Some prepared leeks, per-layer share not stated · Some prepared cut asparagus, per-layer share not stated · Part of 5 oz grated cheese supply; this layer share not measured · Some béchamel for the layer · More fresh lasagne sheets from the measured 9–10 oz supply; layer quantity depends on dish size

10. 10

    Step 10: Continue layering with the remaining pasta, prepared leeks and chopped asparagus. Cover the final pasta layer with the remaining béchamel and grated cheese, then arrange the reserved 4–6 whole asparagus spears over the top.

    Uses Continue with remaining prepared leeks and cut asparagus; finish with pasta, béchamel and cheese · Reserved 4–6 whole steamed spears from step 4 · Remaining portion of 9–10 oz sheet supply; use for successive layers · Remaining portion of 5 oz cheese supply; amount for top not separately stated · Remaining béchamel for top layer

11. 11

    Step 11: Preheat the oven to 180°C (356°F). Bake the assembled lasagna for 20–30 minutes, until browned and the pasta is cooked through; a sharp knife should pierce the sheets easily. Rest for 10–15 minutes before cutting and serving.

    Bake lasagna · 30 minUses Fully layered lasagna from step 10