By Metafuni Chef
Asparagus lasagna with pistachios
25 steps
Prep:45minCook:45min
Truth be told, this recipe will take a bit of time.. but my god, is this worth it! An excellent way to use asparagus and to make a lasagna that is just that little bit different than your usual lasagna that most probably includes some variation of a tomato sauce. This lasagna is asparagus and pistachios-green, and gorgonzola bechamel sauce-white, and what a combination! The two colors complement each other perfectly, as the flavors also certainly do. Want to up your lasagna game? Give this one a try!
Updated at: Thu, 17 Aug 2023 01:04:42 GMT
Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
45
High
Nutrition per serving
Calories885 kcal (44%)
Total Fat42.1 g (60%)
Carbs88 g (34%)
Sugars22.4 g (25%)
Protein40 g (80%)
Sodium1020.2 mg (51%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
200glasagna sheets
fresh or dried pasta, for a 4 layers lasagna
500ggreen asparagus
90ggorgonzola dolce dop
50ggrated parmigiano reggiano
50gunsalted butter
50gplain flour
1lmilk
+ extra
2 clovesgarlic
whole, peeled and crushed
25unsalted roasted pistachios
5 sprigsfresh basil
3 sprigsfresh thyme
0.25 glassdry white wine
nutmeg
to taste
salt
black pepper
to taste
1 Tbspextra virgin olive oil
optional
walnuts
to garnish, to taste
Instructions
Step 1
First important thing to mention, if you are using dried pasta sheets, please read the tip below (under the recipe itself). I will proceed this recipe assuming you are using fresh lasagna sheets otherwise.
Step 2
Rinse your asparagus under cold water and cut off the tough bits on the bottom of the spears. Peel the asparagus but leave the tops as they are. We will use the tops for garnishing later, so keep these aside. The rest of the asparagus, cut them in 1cm pieces.
Step 3
Place a wider frying pan on a medium heat and add in a drizzle of extra virgin olive oil and the two crushed and peeled cloves of garlic.
Step 4
Once the oil starts to take temperature and the cloves of garlic have flavored the oil, time to add the asparagus. Add a pinch of salt with the thyme leaves and toss well.
Step 5
Add the white wine and make sure to let the alcoholic part evaporate.
Step 6
Keep on a medium heat and cover for a minute, toss, cover for a minute, and repeat until the asparagus are just done and soft.
Step 7
When done, transfer to a small bowl and let this cool down until at room temperature.
Step 8
Add in the pistachios, fresh basil, a good drizzle of olive oil and just a bit of water. Grab a blender and mix until you obtain a smooth paste. Set aside for later.
Step 9
Do the same now with the tops of the asparagus, skipping the blanching with white wine. Keep them whole, so no need to mix with a blender and set aside for garnishing the lasagna.
Step 10
Time to make the bechamel, so grab a suitable saucepan and place on a lower heat. Add in the butter and as soon as this has melted, add in the flower as well.
Step 11
Make sure all the flour is toasted in the butter, so use a whisk to mix well.
Step 12
Give it 2 minutes or so to toast and you will see the color changing from white to light brown.
Step 13
Add in the first glass or so of cold milk and whisk as well as you can. Make sure that all the milk is absorbed by the flour.
Step 14
Add in the second glass of milk and again, whisk well until that is absorbed.
Step 15
Finally, add in the rest of the milk and continue until you see the sauce will start to boil. Turn off the heat and add salt, black pepper and grated nutmeg to taste.
Step 16
Stir in the grated parmesan cheese as well. Make sure to stir this in well.
Step 17
A thing to note about the bechamel. Try to let it cool down a little bit, so you can see the consistency of the sauce. When too thick, add in a little splash of milk and whisk well until absorbed.
Step 18
Time to preheat the oven at 200 degrees Celcius (392 Fahrenheit).
Step 19
Grab a suitable tray for the lasagna and add in a drizzle of olive oil on the bottom and make sure to cover the whole bottom and sides with oil so that the lasagna won't stick to the tray too much.
Step 20
Cover the bottom with bechamel and add the first batch of sheets. Cover these with the asparagus cream/paste, bechamel and repeat the process.
Step 21
The upper two layers should have gorgonzola on them, so cut that in cubes and cover equally over the lasagna sheets.
Step 22
Make sure to cover with plenty of bechamel and perhaps some extra optional grated parmesan cheese.
Step 23
In the oven and it will need 35 minutes approximately.
Step 24
When done, let the lasagna cool down a little bit, so that it firms up and you will be able to cut beautiful portions.
Step 25
Garnish with extra crumbled walnuts, pistachios and the asparagus tips. An extra drizzle of extra virgin olive oil and done!
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