Asparagus Lasagna

Ingredients

• 1 kg green asparagus
• Salt
• 1 Shallot
• 3 tbsp butter
• 3 tbsp wheat flour type 1050
• 300 ml poultry broth
• 200 ml whipping cream
• 2 tbsp crème fraîche
• Pepper
• nutmeg
• 12 lasagna sheets (pre-cooked)
• 20 g Parmesan (1 piece)
• 125 g mozzarella (1 ball)

Instructions

1. 1.

   Wash the asparagus and peel the lower third. Cook in a pot of boiling salted water for about 5 minutes, then shock in cold water and drain. Peel and finely chop the shallot. Sauté in hot butter, add flour, stir well, and deglaze with a little poultry broth. Reduce, then pour in the remaining broth and cream.

2. 2.

   Let simmer for about 5 minutes. Add crème fraîche and season with salt, pepper, and nutmeg. Preheat oven to 200 °C (fan: 180 °C; gas: level 3).

3. 3.

   Spread some sauce in a baking dish, layer noodles on top, distribute asparagus, pour more sauce over it, sprinkle Parmesan, and cover with remaining noodles.

4. 4.

   Spread the remaining sauce over the top and arrange mozzarella slices. Bake the lasagna for 15–20 minutes until golden brown.