Harcore Katesplayground

Asparagus Lasagne

"Gh 'is on the country in Lombardy
I like to die
is on the land of poetry is the
cresû mez in the flowers.
the morning when you wake up you already
penset: Fri Mezdì
but when the asparagus is not you're wrong
STET carefully all el
Eat and drink in the company if you are in Cantello

well and if you have the nostalgia If the ann that
rivedom Fri ".

could not miss this day of celebration dedicated to all mothers this delicious lasagna with asparagus and since they are in season this time of year again ... well better to see you again I feel that mmm-watering goodness !!!!!! And after you've eaten well, I can say that as a first time is not bad ... then I can conclude saying that "successful experiment "!!!!!

Ingredients

for the pastry:

-400 g flour '00

-4 eggs

for the filling:

-1 asparagus

- 2 cups cooked ham

-2 ounces of grated Parmesan

-1 / 2 liter of velvety

-salt & pepper

extra-virgin olive

for the soup:

fifth-g of extra virgin olive

-40 g of flour

-1 / 2 liter of vegetable broth or cooking asparagus

Preparation

Clean the asparagus by removing the stem harder. Boil water and boiled vegetables. Season with salt. Once cooked, do not throw the water will be used to prepare the soup. Diced asparagus leaving the tips whole. In a pan fry for the first ham cut into strips. After 5 minutes, add asparagus and cook for 5 minuti.Sfumateli jump with white wine. Adjust if necessary with salt and pepper. Meanwhile, with the cooking water retained previously prepared the soup. Bring to a boil. Heat up the oil in a pan, add the flour and stir, and add at this point the water and continue cooking for about 10 minutes, stirring constantly. When the soup thickens, add salt, pepper and season with nutmeg. Add it at this point and asparagus in the pan.

Now you can boil the pasta sheet. As it is cooked, drain the pasta with a slotted spoon and place them, side by side on a towel.

well Butter the bottom and sides of a baking dish, then spread a layer of lasagne trying to overlap as little as possible and going up partly on the edges to contain the condiment.

Sprinkle with a little cream, distribuitevi over asparagus, cover with cream and sprinkle with a handful of grated parmesan.

Make another layer of lasagne, yet velvety, asparagus, cream and parmesan cheese. Keep it up in layers until all ingredients and finishing with velvety texture. Pass in a preheated oven at 180 degrees for 20 minutes, until surface is lightly baked.

Let the lasagna rest for a few minutes before cutting: pasta and sauce will become more compact and all tasty.