Asparagus Truffle Lasagna

Ingredients

• 6 stalks white asparagus
• 6 stalks green asparagus
• 2 stems sage
• Salt
• 4 lasagna sheets
• 10 g small black truffle (0.5 small truffle)
• 2 tbsp butter
• 20 g Parmesan (1 piece)
• black pepper

Instructions

1. 1.

   Peel the entire length of the white asparagus; for the green asparagus only peel the lower third; trim the woody ends on both varieties.

2. 2.

   Wash the sage, shake dry, and pluck off the leaves.

3. 3.

   Bring salted water to a boil. Cook the white asparagus for 12 minutes, adding the green asparagus after 6 minutes.

4. 4.

   At the same time, cook the lasagna sheets in another pot of boiling salted water according to package instructions. Clean the truffle with a brush or knife, rinse briefly and dry it.

5. 5.

   Just before the asparagus is done, foam the butter in a pan and quickly fry the sage leaves over medium heat.

6. 6.

   Lift the asparagus from the water, drain well, toss in the butter, and season with salt.

7. 7.

   Drain the lasagna sheets, let them dry, then layer alternately with the asparagus on plates. Drizzle the butter around the asparagus. Sprinkle parmesan and truffle over it and finish with plenty of pepper.