Asparagus-Lasagne with salmon

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel the white asparagus and cut off the woody ends. If the stems are very thick, cut them in half lengthwise. Wash the green asparagus and cut off the woody ends. Both types of asparagus should be the same length. Put white asparagus in boiling salted water and pre-cook for about 10 minutes. Add green asparagus after about 6 minutes. Drain the asparagus and rinse briefly in cold water.

2. 2

   Grate pecorino. Knead 50 g butter, breadcrumbs and 25 g pecorino into fine crumbles. Keep crumbles cold. Melt 20 g butter in a saucepan. Add flour and sweat briefly. Add cream and white wine while stirring. Let the sauce simmer for about 5 minutes while stirring occasionally, then season to taste with salt and nutmeg. Stir in the remaining pecorino.

3. 3

   Mash the fennel in a mortar. Squeeze lemon juice. Wash the salmon, dab dry and cut into slices about 1 cm thick. Heat oil in a pan. Fry the salmon for 2-3 minutes while turning it, season with salt, fennel and some lemon juice. Remove fish from the pan.

4. 4

   Place 2 tablespoons of sauce in a greased ovenproof dish (approx. 24 x 24 cm) and spread on the floor. Place about 2 lasagne plates on top. Spread 1/3 of the asparagus spears and 1/3 salmon side by side and spread about 1/3 of the sauce on top. Layer the remaining ingredients in the same way, then finish off with sauce.

5. 5

   Crumble cheese crumbs on top and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 45 minutes until golden brown. Cover the lasagne with foil after approx. 30 minutes.

Nutrition Facts

KCAL
650 kcal

CARBS
31 g

FATS
42 g

PROTEINS
30 g