Asparagus Lasagne

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus and cook for 10-15 minutes in a good 3/4 litre of boiling salted water. In the meantime, wash parsley, chives and chervil, dab dry and chop, except for a few chervil leaves for sprinkling. Lift the asparagus out of the water with a skimmer, add the asparagus skin and simmer for about 5 minutes. Measure out 600 ml asparagus stock. Heat the fat in a saucepan and sauté the flour in it. Add cream and asparagus water while stirring, bring to the boil and simmer for about 5 minutes. Stir in herbs and stock and season with salt and pepper. Mix the egg yolks with some hot sauce and stir into the sauce again. Layer drained asparagus lasagne sheets and sauce in a greased, ovenproof dish. Sprinkle with parmesan and bake in a preheated oven (electric: 200 °C / gas: level 3) for about 40 minutes. In the meantime, wash, halve, core and dice the tomato. Sprinkle the finished lasagne with diced tomatoes and the remaining chervil leaves and serve

2. 2

   Form: Jena Glass

3. 3

   Plate: Winterling

4. 4

   Glass: Krömer Zolnir

Nutrition Facts

KCAL
480 kcal

CARBS
32 g

FATS
31 g

PROTEINS
16 g