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A gentle seasonal recipe heralding spring, combining the finesse of green asparagus and the delicate hazelnut flavor of organic wholegrain lasagna.
1. Carefully scale the asparagus, working up to just below the head. Remove the stem from the asparagus, usually 5 cm. Experiment by cutting with a knife starting from the bottom, the knife must cut without too much resistance.
2. Wash the asparagus in clean water. Cut the heads of the asparagus and put them for a few minutes in clear water, this will allow any grains of sand to leave. Cut the stems into 1cm pieces
3. Peel and chop the shallot
4. Put a drizzle of Organic Masseria Calongo Olive Oil in a pan and sauté the shallot with the asparagus for about ten minutes, then deglaze with the white wine. Season with Riserva del Mare Fine Salt and nutmeg. Continue cooking for 2-3 minutes. Remove 6 asparagus heads and set aside. Place the rest of the asparagus in a blender and reduce the asparagus to a homogeneous cream. Add 2 – 3 tablespoons of Masseria Calongo Organic Olive Oil and stir to combine.
5. Meanwhile, make the béchamel: Warm the milk in a saucepan. In a frying pan, melt the butter, add the flour and mix, then whiten the mixture while stirring continuously. Add the mixture to the milk, mix and allow to thicken slightly while continuing to mix. You must obtain a very fluid béchamel. Season with Riserva del Mare Fine Salt and nutmeg.
6. In an ovenproof dish, cover the base with béchamel, put a layer of lasagna sheet, a layer of asparagus cream, a little parmesan, a ladle of béchamel, then start again with the lasagna sheets ( in total there should be 5 layers of lasagna sheets) while taking care to keep 1-2 tablespoons of cream of asparagus for decoration. On the last layer pour the remaining béchamel, taking care to distribute it over the whole dish, add the 2 spoons of cream of asparagus, sprinkle with the remaining parmesan and place the 6 asparagus heads as decoration.
7. Put the dish in the oven preheated to 220°C in static heat for 30min
8. Serve. Enjoy your lunch !
NB: out of season you can replace the asparagus with the green asparagus, pecorino and almond pesto from Pesto Puglia
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The perfect match:
Sustainable agriculture or organic farming conversion
Family business or farm
Favorite or award-winning product
Product likely to be suitable for a vegetarian or vegan diet