Baked White Asparagus Lasagne
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 35 ozs white Asparagus
- salt
- 1 pinch sugar
- 4 ripe Tomatoes
- 18 ozs Salmon fillet (skinned)
- 2 shallots
- 3 Tbsps butter
- 2 Tbsps flour
- ⅞ cup milk
- ⅞ cup cream (30 %)
- freshly ground peppers
- Nutmeg
- 2 Tbsps lemon juice
- 11 ozs Lasagne noodle (sheets)
- ¾ cup grated Parmesan
Preparation steps
1.
Peel the asparagus, cut off the ends and cook for about 8 minutes in salted water with a pinch of sugar. Drain, catching the cooking liquor, refresh in cold water and drain thoroughly. Set the cooking liquor aside.
2.
Drop the tomatoes into boiling water for a few seconds, then skin, quarter, deseed and dice. Slice the salmon across into approximately 1 cm slices. Peel and finely dice the shallots.
3.
Heat 2 tbsp butter in a pan and sweat the shallots until translucent. Sprinkle with the flour and cook for a couple of minutes without browning, then stir in the milk and cream. Bring to the boil, stirring until smooth. Add 400 ml of the asparagus cooking liquor, season with salt, pepper, nutmeg and lemon juice and simmer for a few minutes.
4.
Heat the oven to 200C.
5.
Butter a baking dish with the rest of the butter. Cover the base with sheets of lasagne, add a layer of asparagus and tomatoes, then a layer of sauce. Place another layer of lasagne on top of the sauce, then add a layer of salmon and more sauce. Repeat the process but finish off with a layer of asparagus and tomatoes. Pour the rest of the sauce over and sprinkle with Parmesan. Bake in the preheated oven for about 40 minutes.
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